Thursday, October 3, 2013

Balsamic Vinegar Chicken Breast

When I made the Barley "Risotto," I knew I wanted to made chicken.  But I didn't want to make just a chicken breast.  

I decided to make my own recipe.  I seasoned the chicken with season salt, pepper, thyme, and garlic powder.  I then poured fat free chicken broth, red wine vinegar, and balsamic vinegar to create a broth.  I left the chicken breast in the fridge then baked on 375 for an hour.  It was easy and delicious! 

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