You will never say your chicken breasts come out dry ever again. These chicken breasts are succulent and fork-tender. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Smile: My balsamic-roasted chicken breasts are one of only a handful of recipes in my books that do need an extra step, so: Not too bad!
- 1 bunch basil, leaves only (about 1 cup packed)
- 1/2 cup olive oil
- 6 large cloves garlic
- Coarsely ground pepper to taste
- 1 cup dry white wine
- 5 whole medium boneless chicken breasts (the whole double chicken breasts in one piece), weighing a little less than one pound each, preferably skin on
- 1/4 cup balsamic vinegar
In a food processor, form a paste with the basil, oil, garlic, pepper and wine. Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
Preheat the oven to 450 degrees. Arrange the chicken breasts in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let the chicken breasts rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be OK too.