This might be good with a spinach salad with a raspberry vinagrette!
Ingredients2 boneless, skinless chicken breasts
2 tablespoons raspberry vinegar
1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh tarragon
2 large garlic cloves peeled and minced
Instructions
Combine the raspberry vinegar, salt, pepper, olive oil, parsley, chives, thyme, tarragon and garlic in a small bowl. Then drizzle this mixture evenly over the 2 chicken breasts. Place the chicken on an unheated rack in a broiler pan, broil 4 to 5 inches from the heat for about 20 minutes or until lightly browned.
Turn the chicken and brown for an additional 5 to 15 minutes until the chicken is tender and no longer pink.
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