Balsamic Chicken Breast Roast

Prep time: 35 minutes | Cook time: 40 minutes | Serves 2

¼ cup balsamic vinegar

2 teaspoons dried oregano

2 garlic cloves, minced

1 tablespoon olive oil

⅛ teaspoon salt

½ teaspoon freshly ground black pepper

2 (4-ounce / 113-g) boneless, skinless, chicken-breast halves

Cooking spray

1. In a small bowl, add the vinegar, oregano, garlic, olive oil, salt, and pepper. Mix to combine.
2. Put the chicken in a resealable plastic bag. Pour the vinegar mixture in the bag with the chicken, seal the bag, and shake to coat the chicken. Refrigerate for 30 minutes to marinate.
3. Spritz the baking pan with cooking spray. Put the chicken in the prepared baking pan and pour the marinade over the chicken.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 400ºF (205ºC) and set time to 40 minutes.
5. After 20 minutes, remove the pan from the oven. Flip the chicken. Return the pan to the oven and continue cooking.
6. When cooking is complete, the internal temperature of the chicken should registers at least 165ºF (74ºC).
7. Let sit for 5 minutes, then serve.