Vanilla Balsamic Chicken
½ -cup fat-free, less-sodium chicken broth
½ -cup Vanilla Balsamic Vinegar
¼ -cup finely chopped shallots
¼ -tsp grated orange rind
¼ -cup fresh orange juice
¾ -tsp sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ -tsp freshly ground black pepper
Cooking spray
~Preheat oven to 450-degrees
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees
Enjoy!
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees
Enjoy!
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