This recipe offers instructions for broiling the chicken. If you prefer, bake it at 400° F. or cook it on a stovetop grill or outdoor grill.
Balsamic Vinaigrette serves both as a marinade and as the dressing for the perfect accompaniment, Corn and Rice Salad, which will appear in this column Monday The combination is one of my personal favorites.
Makes 1 cup
½ cup balsamic vinegar
¼ cup extra-virgin olive oil
¼ cup water
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 cloves garlic, minced
¼ teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each) Olive oil or vegetable oil spray Garnish: sprigs of fresh basil
Whisk together the vinaigrette ingredients in a small bowl.
Pour ¼ cup of the vinaigrette into the bottom of a shallow glass baking dish or flat refrigerator container. Place the chicken breasts atop; cover with ¼ cup additional vinaigrette. (Reserve the remaining vinaigrette for tossing a green salad or to make the salad, which will appear as tomorrow's recipe.)
Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan.
Broil the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.
Cooking can also take place on a grill.
To serve, transfer the chicken breasts to serving plates, garnish, and accompany with Corn and Rice Salad.
The chicken cam be broiled in advance, refrigerated, and served within a day, chilled or at room temperature.