BALSAMIC CHICKEN BREAST

BALSAMIC CHICKEN BREAST


2 sweet potatoes, peeled and cut into 2-inch pieces
1 Tbsp. Oil
salt and pepper to taste
2 skinless, boneless chicken breast halve
½ cup balsamic vinegar
salt and pepper to taste
½ cup balsamic vinegar

Preheat oven to 400^.

Place potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.

Place the chicken breast in a baking dish. Pour half a cup of balsamic vinegar over the breast; season with salt and pepper. Cover with aluminum foil.

Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes and the chicken another 20 minutes; flip both the potatoes and the chicken; reduce the oven heat to 350^. Bake another 20 minutes.

Pour ½ cup of the balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced by about ¼ cup. Place the chicken breast atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

Yield: 2 servings.