Thursday, February 7, 2013

Shallot, Date, and Rosemary Chicken

This was so simple to put together, but tasted special.  The chicken stayed moist and juicy and the combined flavors in the juice were delicious on the brown rice.  I would definitely make this again, and serve to friends.

4 chicken breasts
1 large shallot, peeled and thinly sliced
7 medjool dates, pitted and chopped
2 sprigs fresh rosemary, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and pepper, to taste

Preheat oven to 375.

Place chicken breasts in pan and evenly top with rosemary, shallots, and dates.  Combine olive oil, balsamic, and apple cider vinegar in a small bowl. Pour over chicken.  Cook for 25-30 minutes, or until chicken is no longer pink.

Serve over brown rice and drizzle remaining juices from pan on top.

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