My Balsamic Chicken Recipe (Jodie Fitz)
4 pounds boneless, skinless chicken
16.5 oz constellation variety tomatoes by Nature Sweet (grape tomato size)
1 large sweet onion
1 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon rosemary (crushed)
1 tablespoon Italian seasoning blend
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Toppings: fresh mozzarella, shaved parmesan cheese, fresh basil.
Remove the skin of the onion. Cut the onion in half and the cut it into thin wedge like slices. Note: make sure to separate the onion pieces.
Whisk the balsamic vinegar, olive oil, rosemary, Italian seasoning, onion powder, garlic powder, black pepper and sea salt together in a glass bowl.
Use 1/3 of the mixture to coat the tomatoes and onion slices. Use the remaining balsamic mixture to soak the boneless chicken for 30 minutes to an hour.
The Chicken: You can use boneless, skinless chicken thighs or boneless, skinless chicken breasts that have been cut into thin filets.
Cooking the chicken: In the winter, preheat the oven to 375 degrees. Coat a large sheet pan with cooking spray or a light coating of olive oil. Simply pour all of the ingredients; chicken, tomatoes, onions and sauce onto the sheet and bake it. Approximately 40 minutes, but the time will vary contingent on the size of your chicken pieces.
Top the chicken with the fresh mozzarella (one slice per piece) and let it melt the last 5 minutes of the cooking process. Add a few slices of fresh shaved parmesan cheese and fresh basil before serving.
Summer Lovin’: This also makes a delicious marinade for grilling season so Pin It and Tag it for the future as well! Grill the chicken until fully cooked. Grill the tomatoes and onions in a grill basket. Top the chicken with the grilled tomatoes and onions to serve along with Shaved Parmesan Cheese, mozzarella cheese and fresh basil. Balsamic thoughts: Pick up a good grade of balsamic; something aged.
What’s on the Side? Try cubed oven roasted potatoes!
Looking for more dinner ideas? CHEKCK out my Chicken Lettuce Wraps. THEY are SOOOOO YUMMY! And, one of my favorite things with this recipe, is to have it made ahead, in the freezer so I can simply thaw and heat.
It pays to double the recipe. It’s all about being good to your future self/dinner plans. xo