ROASTED CHICKEN BREAST (w) MANGO BALSAMIC VINEGAR
Serves 4
4 tablespoons Mango Balsamic Vinegar
1 tablespoon Worcestershire sauce
3 tablespoons EVOO
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 large bone-in, skin on chicken breasts, (2 to 3 pounds)
1. In a small bowl, whisk together the Mango Balsamic Vinegar, Worcestershire sauce and EVOO until emulsified. Stir in salt and pepper and transfer to a large recloseable bag. Add the chicken, squeeze out all the air and zip closed. Fold the bag in half and refrigerate for several hours or overnight, turning occasionally.
2. Preheat oven to 400˚F. Fit a rimmed baking sheet with parchment paper. Remove the chicken from the marinade, (let excess marinade drip off), and place on the baking sheet. Discard marinade.
3. Roast chicken in preheated oven for about 30 minutes, or until a thermometer inserted in the thickest part of the breast reaches 175˚F. Cool slightly, cut the meat off the bone in one large chunk and slice crosswise for serving.
NOTE: Any of our flavored vinegars may be substituted for the Mango Balsamic.