Rosemary-Balsamic Chicken
Bacon-Roasted Brussels Sprouts and Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts
- 6 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh rosemary
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Whisk together oil, vinegar, and rosemary in a large bowl. Add chicken; turning to coat, and let stand 10 minutes.
- Remove chicken from marinade, discarding marinade. Cook in a large lightly greased skillet over medium-high heat 6 minutes per side or until done.
Side Dish Ingredients
- 1½ lb Brussels sprouts, trimmed and halved
- 1 (24-oz) pkg Honey Gold potatoes, halved
- 1 onion, sliced
- 6 cloves garlic, minced
- 10 slices bacon, chopped
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients except cheese on a lightly greased large rimmed baking sheet; season lightly with salt and pepper.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring occasionally. Sprinkle with cheese.
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