Balsamic Chicken

The recipe calls for skinless, boneless chicken breast halves, but by using chicken tenders, you can skip the oven part and just be ready to eat faster! Yummy! We had Summer Salad on the side to complement the sweetness of the glaze.

Yield: Serves 4 (serving size: 1 breast half)

Ingredients:
1/3 cup balsamic vinegar
1/4 cup lower-sodium soy sauce
1/4 cup minced shallots
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil

Preparation:
1. Combine balsamic vinegar, soy sauce, shallots, brown sugar, garlic, and 1 tablespoon olive oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour. * 2. Preheat oven to 400°.
3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over ­medium heat; bring to a boil. Boil 2 minutes or ­until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over ­medium-high heat. Add 1 tablespoon olive oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush with half of vinegar mixture.
* 4. Bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining vinegar mixture.

Nutritional Information:
Calories: 320
Fat: 8.9g
Saturated fat: 1.5g
Sodium: 510mg