Chicken Breast With Balsamic Glaze. Sprinkle the chicken with kosher salt black pepper and garlic powder. Add the chicken and fry for 2 minutes on each side until golden.
Whisk together the balsamic vinegar sugar and remaining garlic in a jug to combine. Pour over the chicken breasts flip each breast in the sauce to evenly coat. Sprinkle the chicken with kosher salt black pepper and garlic powder.
Bone-in chicken breasts retain more moisture than boneless but take just a bit longer to cook.
Pour over the chicken breasts flip each breast in the sauce to evenly coat. Heat through turning to coat with glaze. Heat 2 teaspoons of sun dried tomato oil or olive oil in a skillet or non stick pan over medium-high heat. Combine all ingredients cover and let marinate in refrigerator overnight.
