roast chicken with balsamic vinegar, garlic, and rosemary wild rice pilaf

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
2 chicken breasts (with skin on)
2 cloves garlic - sliced thinly lengthwise
1 1/2 cups balsamic vinegar
2 tablespoons minced rosemary
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 cups cooked wild rice
2 scallions - thinly sliced
1/4 cup cilantro - chopped
1/4 cup mint - chopped
1/4 cup sunflower seeds - soaked for at least 2 hours

steps:
1.  heat oven to 425 degrees.

2.  in a small saucepan reduce the balsamic vinegar by simmering and stirring occasionally until it becomes the consistency of a syrup.  add the garlic and rosemary and simmer for 2 minutes more.  set aside

3.  brush the chicken breasts with olive oil and salt.  place on a baking tray and roast in oven for 10 minutes.

4.  brush with generous amounts of balsamic mixture.  turn the oven down to 375 degrees and roast for a further 10 minutes.

5.  brush again with balsamic mixture and cook 2 minutes more.  remove from oven and let cool slightly.  remove skins.

6.  place chicken, rice, scallions, cilantro, mint and sunflower seeds in a bowl.  mix together and season with salt and pepper to taste.

- goop, january 2011