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Chicken breast with Balsamic Vinegar

Chicken breast with Balsamic Vinegar is a very nice and easy plate to prepare and it is perfect for dinner or if we don’t have enough time to cook. It is both a delicious and easy-to-make plate. Let’s find out how to cook it!

Chicken breast 500 g, Balsamic Vinegar of Modena 1 spoon, Lemon bitter 20 ml, Lemon juice ½ ,Extra Virgin Olive Oil 100 ml, Laurel 3 leaves, Rosemary 1 sprout, Thyme 2 sprigs, Garlic 1 clove, Salt q.b. , Black pepper q.b.

To prepare your chicken breast with original Balsamic Vinegar, start with the marinade: in olive oil, sprinkle the juice of half a lemon and filter it with a narrow mesh strainer and add it to the oil in the bowl. Then thoroughly emulsify the ingredients with a whip or a fork. Then add the herbs: rosemary sprigs, thyme and laurel leaves; then pour tthe original Balsamic Vinegar of Modena.

Lightly emulsify the ingredients, then pour the sour into the marinade and mix thoroughly. Now it’s time to prepare the meat: take your breast and clean it from greasy filaments (if present), then use a sharp knife to cut it and make slices of about 1 cm thick. Place the chicken breast slices in the marinade bowl and let them moisten for good.

Turn the slices on the other side, then cover with transparent film and put them in the fridge for at least one hour. After the necessary time, take a large frying pan and pour oil. Grate a clove of garlic and take it off when it is soaked.

The chicken breast with balsamic vinegar once cooked can be stored in the fridge for up to 2 days covered with transparent film. Freezing is not recommended.

Enjoy your meal and let us now if you like it!

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