Vanilla Balsamic Chicken

After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.

1/2 c fat-free, low-sodium chicken broth
1/2 c balsamic vinegar
1/4 c finely chopped shallots
1/4 c packed brown sugar
1/4 t grated orange rind
1/4 c fresh orange juice
1 (2-inch) piece vanilla bean, split lenghtwise
3/4 t salt, divided
16 skinless, boneless chicken thights (about 2 pounds)
Cooking spray
1/2 t freshly ground black pepper
Orange rind strips (optional)

Preheat over to 450. Combine first 6 ingedients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450 for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a termometer registers 180. Garnish with orange rind, if desired. Yield: 8 servings (serving size - 2 chicken thights).