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Ingredients
- 4 bone in chicken breasts, skin removed
- salt and pepper to taste
- 2 tspn. dried thyme
- 1/4 cup red currant jelly
- 2 tbsp. balsamic vinegar
Preparation
Step 1
Preheat oven to 400. Line baking sheet with foil and oil or spray with pam. Season breasts on both sides and rub with 1 1/2 tspn. thyme. Place bone side up on sheet. Roast for 15 minutes.
Meanwhile, in a small saucepan, heat jelly, vinegar, and remaining 1/2 tspn. thyme over medium low heat until jelly is melted and season with salt and pepper. Remove from heat. Turn breasts meat side up, brush liberally with glaze. Roast 15 minutes more, brushing with glaze.