Balsamic and Cranberry Chicken
This chicken is so tart, sweet, and succulent that it will become a huge favorite among children and adults alike.
Serves: 4Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 3⁄4 cup fresh cranberries, divided
- 1⁄4 cup balsamic vinegar
- 2 Tbsp. olive oil
- 1 tsp. fresh rosemary
- 4 chicken breasts
- 1 tsp. kosher salt
- Place 1⁄2 cup cranberries, balsamic, olive oil, and rosemary in a mini-food processor. Process until smooth. Pour mixture into a large resealable plastic bag with the chicken. Press the air out and seal well. Work the bag until chicken is coated in the cranberry mixture. Marinate in the refrigerator for 30 minutes.
- Preheat oven to 350°F.
- Remove chicken from marinade, and place in a 9-by-12-inch baking dish. Discard remaining marinade. Divide salt between chicken breasts. Bake for 25 minutes.
- Add remaining cranberries to the baking dish and bake for another 10 minutes or until chicken is browned and registers 165°F with meat thermometer.