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MAKING THE MARINADE
In a bowl, combine balsamic vinegar, honey, olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
COOKING THE CHICKEN
Preheat oven to 425 F.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, in a baking pan. Pour the marinade from the bag over the top of the chicken.
Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Garnish with fresh herbs if desired.
This recipe has the following nutrient totals:
Protein 51.3 g
Carbohydrates 29.9 g
Iron 0 mg
Fiber 0.33 g
Calcium 0 mg
(plus many more nutrients)
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