One of my favorite flavors is balsamic. I use it in marinades and dressings and if I am eating out its usually top on my list for a salad dressing! Sweet and tangy! In today’s recipe, balsamic vinegar is used in a marinade for the roasted chicken! This recipe needs some marinade time and is great to start in the morning and you are one step closer to dinner later in the day. I served this dish with a side of rice pilaf and it was just right!
INGREDIENTS
1/2 cup balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard
1 clove of garlic, minced
Pinch of salt
Pinch of pepper
4 boneless, skinless chicken breasts, halved
1 lemon, zested and juiced
1 pint cherry tomatoes, halved
DIRECTIONS
Mix balsamic vinegar, oil, mustard, garlic, salt and pepper in a Ziploc bag or in a baking dish. Add the chicken breasts and let marinade in the fridge for at least 4 hours. Pre-heat oven to 400 degrees. Place the chicken in an oven proof baking dish, roast chicken in heated oven for 30 minutes. Add tomatoes to the baking dish and continue to cook until chicken is cooked through and no longer pink in the center. Mine took 10 more minutes. Remove from oven, sprinkle with lemon zest and juice. Serve warm.
Enjoy!
This recipe can be found at www.allrecipes.com
