Peach Balsamic Chicken Breasts
4 boneless skinless chicken breasts
1-1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
3/4 cup peach preserves
1-1/2 tablespoons Balsamic Vinegar of Modena
1 clove minced garlic
Preheat oven to 450. Sprinkle the chicken breasts evenly with the salt, pepper and garlic powder and lay in a greased baking dish.
Bake at 450 for 18 minutes. Meanwhile, whisk together the peach preserves, balsamic vinegar and minced garlic in a small saucepan over medium heat. After 18 minutes brush the chicken breasts with a little bit of the sauce and bake for another 3 minutes.
Remove the chicken breasts from the oven and cover with tin foil to rest for 10 minutes. Continue to simmer the sauce until thick, about 5-8 minutes. When the chicken has rested, serve hot with the remaining sauce drizzled on top.
Recipe and photo courtesy of De Nigris 1889