Sun-dried Tomato Roasted Chicken with Sherry Sauce
4 bone in chicken breasts with skin
Balsamic salad dressing (Use your favorite grocery store brand)
16 sundried tomatoes (In the produce section packaged in a cellophane bag)
1 teaspoon dried basil leaves
1 teaspoon dried rosemary leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
4 teaspoons olive oil
4 tablespoons drippings from roasted chicken
4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
4 tablespoons sherry
Place Chicken breasts in a zip top bag and pour 3/4 cup balsamic dressing over them. Fold bag over to remove air then seal bag. Turn bag over several times to coat chicken with dressing. Refrigerate overnight. Preheat oven to 400 degrees F. Soak sundried tomatoes in 1 cup hot water for 5 minutes. Drain liquid off. Line a rimmed baking sheet with foil. Remove chicken from bag, discarding bag and balsamic dressing. Place chicken breasts on the prepared baking sheet.
In a small bowl combine basil, rosemary, salt, pepper, and olive oil. Peel skin away from chicken breast leaving one end attached. Divide olive oil mixture evenly between the 4 breasts spreading mixture over entire surface of the meat. Place 4 sundried tomatoes on each breast then pull skin over tomatoes.
Bake in a 400 F oven for 45 to 55 minutes or until thermometer registers 165 F on every breast. Remove chicken from oven, place on a plate, and cover with foil. Let chicken rest for 10 minutes while you make the sherry sauce. For sherry sauce: In a small saucepan add pan drippings, balsamic vinegar, red wine vinegar and sherry. Bring to a boil and reduce by 1/3. Serve chicken breasts with sherry sauce.
Published in The News and Neighbor on February 21, 2015