Ingredients:
- 4.5 oz Chicken Breast
- 1 tbsp. Red Wine Vinegar
- 1 tbsp. Rotisserie Chicken Seasoning
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 4 oz Asparagus
- 1 tbsp. Braggs
- 1 tsp Minced Garlic
- 1 1/2 cup Water
Directions:
Preheat Broiler to Low
Chicken:
In a small bowl add Balsamic Vinegar, Braggs, Water and minced garlic, Stir. Pour into Pan with chicken on med-high heat and brown both sides of chicken (3-4 minutes each side) add other spices to either side and cover simmer on low-medium heat until done. Should be moist, if you run out of water add another 1/4 cup or so until chicken is cooked through (190 degrees in middle). Any excess liquid can be poured on top of chicken for “sauce”.
Asparagus:
Place desired number of asparagus spears on a cookie sheet. Spray with a light coat of cooking spray on sheet. Salt and pepper to taste (I use lemon pepper seasoning). Broil on low for 12 min then when the 12 min are up turn broil to high and broil for 3 min. Keep in mind that the thickness of asparagus spears vary in size, so adjust your time. The 15 min cook time is for your average sized spears. You don’t want burn them so if they look done before the full 15 min cook time take them out. The asparagus should still have a little crunch to them without being soft or squishy like some steamed asparagus is.