-Amanda
Balsamic Roasted Chicken and Nectarines
4 chicken breasts
4-6 nectarines (or peaches)
2 tbsp olive oil
1/4 cup balsamic vinegar
4-5 sprigs fresh rosemary
salt and pepper to taste
Preheat oven to 500 degrees. Cut your nectarines in quarters and place in the bottom of a deep casserole dish. I used a stoneware dish. Lay the rosemary sprigs across the fruit. Place chicken breasts on top of the rosemary. Sprinkle with salt and pepper. Drizzle olive oil and balsamic vinegar over the top of everything. Place in the middle of the oven and bake uncovered about 20 minutes (longer if using boned in chicken breast.) I used a meat thermometer that beeps when my chicken reaches 165 degrees internal temperature so I don't dry it out at that high oven temp. When serving, drizzle the pan drippings over chicken.
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