April 16, 2010

mother knows best

When we renovated our kitchen recently I made one of my best decisions ever and bought a stove with a double oven.  I had my eye on a single oven model with all the bells and whistles but my mum patiently led me to see the error of my ways.  Thus began my current obsession with all things baked, roasted or broiled.

As if it wasn't enough that she was right about the stove, this recipe for balsamic glazed rosemary chicken with roasted peppers, a delicious and satisfying meal any night of the week, is also hers.

Thank you mum!

Balsamic glazed rosemary chicken with roasted peppers

Serves 4 - 6

4 skinless boneless chicken breasts
3 tbsp olive oil
2 tbsp balsamic vinegar
2 sprigs fresh rosemary
1 bell pepper (red, orange or yellow)
salt to taste

Preheat broiler on high setting.

Slice each chicken breast horizontally, forming 2 cutlets.  Lay cutlets in one half of a baking sheet.  Cut bell pepper into strips and lay on other half of baking sheet.

Sprinkle oil, vinegar and salt evenly over chicken and peppers, turning to coat.  Lay rosemary over chicken and peppers and set tray on oven rack approximately 10 cm (4 inches) from broiler.  Broil until chicken is cooked through and peppers have softened, approximately 15-20 minutes.  Check for doneness every 5 minutes or so to avoid burning.

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