Chicken with Balsamic Marinade
These flavorful chicken breasts are delicious sliced into strips and served warm atop beds of baby greens.
MARINADE
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water
1 teaspoon Dijon mustard
1 teaspoon light brown sugar
2 cloves garlic, minced
1/8 teaspoon pepper
CHICKEN
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
Combine all marinade ingredients in a zip-seal plastic bag. Add chicken and seal bag. Refrigerate for at least 30 minutes or for up to 24 hours, turning bag occasionally.
When you are ready to cook, position oven broiler rack about 5 inches from heating element; preheat broiler. Lightly coat a broiler pan or baking sheet with cooking spray.
Remove chicken from bag and place it in a single layer on prepared pan. Discard remaining marinade. Broil chicken for about 5 minutes per side or until thoroughly cooked.
1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories138
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Calories from Fat29%
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Total Fat4g
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Saturated Fat1g
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Total Carbohydrate2g
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Protein22g
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Sugars2g
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Cholesterol66mg
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Sodium177mg
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- DAILY VALUE
- DIETARY EXCHANGES
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Fat0.5
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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