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Chicken Breasts And Balsamic Vinegar

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This is cooking ahead for the week the simplest way. Take skinned, boned chicken breasts, place in a single layer in a large skillet or baking pan, douse generously with balsamic and sprinkle with an herb of your choice. Cover and cook at medium heat on the stove or in the oven, turning once or twice for color. The vinegar seems to lengthen their 'life span.' Use whole or cut up as you choose in salads, as the main protein on a dinner plate or for snacking. The tanginess won't overwhelm other flavors.

- Submitted by SYLPHINPROGRESS 12/9/2010 in Cooking | 7 Comments
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Member Comments

MARYLQ11 5/2/2011 12:03:00 PM

    Have to try this
BEEBEE75 12/13/2010 6:59:00 AM

    Sounds good, I think I'll try it.
BOOPSTER69 12/12/2010 2:00:00 PM

    I will definitely give this a try - so much easier to cook several at one time than individual ones as I go! emoticon
VALDESROSIERS1 12/9/2010 11:46:00 PM

    I have to try this , Thanks

Val
KIMHALLMARK 12/9/2010 9:45:00 PM

    gotta try this, but with ONLY one breast because I'm not to sure about it. LOL

Do we look funny with just one? Sorry, but couldn't resist ---- groan----
MCCALI59 12/9/2010 8:48:00 PM

    emoticon
ECLECTIC_ME 12/9/2010 10:08:00 AM

    This is how I cook my chicken and it is delicious! Does not have a vinegar-y taste at all. Very savory.

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