Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1/2 Cup Fruit Balsamic Use your favorite
- 2 Tblsp. Olive Oil Divided
- 3 Garlic Cloves Minced
- 1/2 Tsp. Rosemary Dried
- 1/2 Tsp. Thyme Dried
- 2 Tsp. McCormick Italian Herb Blend Grinder
- 1 Shallot Finely chopped
- 2 Tsp. Honey
- 1/3 Cup chicken stock
- Cooking Spray
Servings:
Instructions
- Mix the vinegar, one tablespoon of olive oil, garlic, Italian herb blend, and dried herbs in a small bowl. Put the chicken breasts in a zip top bag and add half of the marinade. Seal the bag and refrigerate for 4 hours or overnight. Reserve the rest of the marinade for the glaze.
- When you are ready to cook the chicken. Heat the oven to 375 degrees. Place the breasts in a cooking sprayed shallow pan. Bake until cooked through 25 – 30 miutes.
- If you are grilling the chicken. Heat the grill and spray lightly with cooking spray. Add the chicken and grill over medium heat turning once until cooked through 20- 25 minutes.
- While the chicken is cooking, prepare the glaze. Heat the remaining olive oil in a small pan. Add the shallots and cook until golden brown, 10 minutes or so. Add the reserved marinade, chicken stock and honey. Heat to boiling. Reduce heat to medium and simmer until mixture is thick and reduced by about 1/3.
- Transfer the cooked chicken to the plates and drizzle with some of the glaze. Extra glaze can go in a bowl to be passed at the table.
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