Wednesday, April 7, 2010

Balsamic Roasted Chicken and Nectarines

I needed a quick and easy dinner to prepare tonight. This fit the bill and was delicious to boot! I also had to make some more rice pilaf again because it was so good the a few nights ago. This time around I ended up breaking spaghetti noodles into tiny pieces since I was out of orzo pasta and I used cremini mushrooms instead of button. It's all about flexibility in the kitchen! I used nectarines in this dish, but peaches would work just as well, the nectarines were on sale today. This would be even better if I had marinated the chicken in the balsamic and a boned in chicken breast would add even more flavor (not that it needed it, just thinking ahead to next time I make the dish!)

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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