@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/balsamic-rosemary-chicken/#recipe
headline
nameBalsamic Rosemary Chicken Breasts
descriptionThis is worth the time to let it marinate!
urlhttps://12tomatoes.com/balsamic-rosemary-chicken
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 4 boneless, skinless chicken breasts, butterflied
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/4 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon black pepper
Preparation
  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight.
  3. Preheat oven to 350º F, or preheat grill to medium heat (same as oven temperature), and line a 9x13 inch baking sheet with foil.
  4. Transfer chicken breasts to baking pan or preheated grill and discard ziplock bag with the marinade inside. Cook 3-4 minutes on each side, or until breasts form a slight crust.
  5. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.
  6. Enjoy!
This is worth the time to let it marinate!
Course:

Recipe adapted from Chow Hound

<< Go Back

Balsamic Rosemary Chicken Breasts

Balsamic Rosemary Chicken Breasts

5 from 1 votes
Servings: Serves 4-8
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, butterflied
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/4 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon black pepper

Preparation

  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight.
  3. Preheat oven to 350º F, or preheat grill to medium heat (same as oven temperature), and line a 9x13 inch baking sheet with foil.
  4. Transfer chicken breasts to baking pan or preheated grill and discard ziplock bag with the marinade inside. Cook 3-4 minutes on each side, or until breasts form a slight crust.
  5. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.
  6. Enjoy!