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Chicken breasts glazed with Valli balsamic cream

1/4 cup Valli Balsamic Vinegar of Modena cream

2 tbsp. honey

1 tbsp. soy sauce

1 tbsp. chopped garlic

1/2 teaspoon chopped fresh rosemary

Tabasco to taste

1 tbsp canola oil

4 small skinless chicken breasts

1. Preheat oven to 190°C (375°F).

2. In a saucepan, combine cream of balsamic vinegar with honey, soy sauce, garlic, rosemary and Tabasco. Bring to a boil, then simmer for 2 to 3 minutes over medium heat until reduced by one-third and syrupy.

3. In a large ovenproof skillet, heat oil over medium heat. Brown chicken breasts for 2 to 3 minutes on each side.

4. Brush breasts with half of the balsamic mixture. Continue baking for 10 minutes.

5. Remove from oven and brush chicken breasts with remaining balsamic mixture. Continue baking for 8 to 10 minutes, until the inside of the chicken has lost its pink color.

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