You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish.
Balsamic Roasted Chicken Breast
Servings
5 Servings
Ingredients
- 1 bunch basil leaves only (about 1 cup packed)
- 1/2 cup olive oil
- 6 large cloves garlic
- Coarsely ground pepper to taste
- 1 cup dry white wine
- 5 whole medium boneless chicken breasts the whole double chicken breasts in one piece, weighing a little less than one pound each, preferably skin on
- 1/4 cup balsamic vinegar
Instructions
- In a food processor, form a paste with the basil, oil, garlic, pepper and wine. Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
- 2. Preheat the oven to 450°F. Arrange the chicken breasts in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let the chicken breasts rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be ok too.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
So sorry it didn’t come out good
I notice that Gwen Baker has said the same about the marinade. Wish i had seen her comment before using the recipe. Please remove or amend the recipe in kindness to others who may use it.
Jamie, really not a good recipe. Followed the recipe to the T and firstly the basil leaves, olive oil, garlic and wine does not make a paste it makes a slush. The amounts given are wrong. There is also no salt seasoning in the recipe and therefore it is very bland. I was very disappointed with the result.
My marinade did not come out as a paste and I followed the directions exactly. Wondering if it will taste as good for this version.