I'm gonna make this short since I am dead tired and (after loading the dishwasher) I plan to crawl right back into bed and take a little nap. We had thunderstorms last night which means we had a 4 year old little boy and all 47 of his plush Mickey's in bed with us at 3am.
This wouldn't be so terrible if he didn't 1st...Insist on having me get up to give him the iPad so he can check the Weather Channel App and track the storm system (he totally gets this from me, I know...MY FAULT! I just don't trust these southern storms) and 2nd...take up half the bed. Seriously...his father takes up 40%, Jesse takes up 50%, and that leaves me my 10%, shivering on the very edge of the bed, praying I don't fall off and get wedged between the bed and the nightstand.
Doesn't make for a very restful night.
Anyway! This chicken was very, very good. I made it quite some time ago, but I had to hold off on sharing dinner recipes due to my job. This will be my final month with the company though, so I can go back to posting dinner again, which I am super psyched about. I've loved my job this last year and a half, but it will be so nice to be able to make whatever I want for dinner again. And I'm totally breaking up with my slow cooker. Slow cooker meals 7 nights a week for over 5 months...yeah, I need to see other kitchen appliences.
Ok guys, hope you're having a great week thus far, and I'll see you tomorrow!
'Rosemary and Balsamic Chicken'
Source: The Food Lovers Kitchen
1 Tbsp Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
2 cloves Garlic, minced
2 tsp Fresh Rosemary, minced
3 Boneless Skinless Chicken Breasts (I used legs and thighs)
1/2 tsp Salt and Pepper, to taste
1. Heat oven to 400. Rinse chicken breasts under cold water, pat dry with a paper towel, and place in a baking dish.
2. Drizzle olive oil over all the chicken pieces, and lightly rub to evenly distribute the oil.
3. Sprinkle salt and pepper over chicken.
4. Press fresh garlic and rosemary into chicken.
5. Roast for about 20–25 minutes or until the meat yields an internal temperature of 170°F.
6. Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.
7. Serve with a fresh sprig of rosemary.