Balsamic Red Wine Chicken Fit for Company

Boneless, skinless chicken breasts are always a healthy choice. However; on their own, these breasts can be fairly bland. Let’s face it, there’s healthy eating and then there’s boring eating. Life is too short for boring.

This chicken is anything but pedestrian in flavor. Served with seamed green beans and Baked Polenta, you’ve got fine dining on your plate. The longer the chicken is allowed to soak in the flavors of the Rosemary-Garlic paste the better. Prepare the breasts in the morning, do whatever you need during the day and come home to an easy supper that is not shy on flavor. I would not hesitate for a moment to serve this dish to company or to make a special something for my beautiful family.

This is a come to the table and linger a while supper. Hope you enjoy.

Balsamic Red Wine Chicken
2 (4 oz) boneless Chicken Breast halves
1 tablespoon Paprika
1 tablespoon Olive Oil
1/2 teaspoon snipped fresh Rosemary
3 Garlic Cloves, chop
Black Pepper to taste
1/4 cup Red Wine
3 tablespoons Balsamic Vinegar
Fresh Rosemary Sprigs, optional garnish

Lay chicken breast flat on a work surface. Using a sharp knife, cut each breast into two lengthwise. You should now have 4 thin breasts.

In a small bowl, combine paprika with oil. Snip rosemary into the bowl. Peel and chop the garlic, add to the mixture. Season with pepper; mix well to create a paste. Rub both sides of each chicken beast with paste mixture.

Line 13-inch by 9-inch by 2-inch baking pan with foil. Place coated chicken in prepared pan; cover and refrigerate for for several hours.

Note: Chicken needs to refrigerate at least 2 hours, but longer is better for the flavors to develop.

Heat oven to 450 degrees. Remove chicken from the refrigerator. Drizzle chicken with wine. Bake for 6 to 8 minutes or until the juices run clear, turning once halfway through baking. Remove from oven. Immediately drizzle Balsamic Vinegar onto chicken in the baking pan. Transfer chicken to a platter or individual serving plates. Stir the liquid in the baking pan and drizzle over chicken.

If desired, garnish with fresh rosemary.

Note: Try various types of Balsamic Vinegar for different flavor profiles such as Raspberry or Hickory.  Switch up the paprika to compliment the balsamic flavor.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen