Balsamic Vinegar Chicken with Fresh Tomatoes

 Ingredients:

4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced



Preparation:

Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

This was so absolutely delicious and you can eat one chicken breast and freeze the rest.  I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.
This recipe is simple, clean and super delicious. It is very easy to prepare.  It is also very low carb.  Balsamic Vinegar Chicken. This is a great recipe.

 And how it looks...
I always taught you can't combine chicken with vinegar. I taught it+s just for cold appetizers and salads. Well, I was wrong :). This recipe changed my mind. try it!

14 comments:

Sarah at LOVE, sje said...

I'm not sure where I originally came across your recipe but I tried it and LOVED it! I posted about it on my blog as well (and made sure to link it to you). Thanks for this delicious recipe!

http://lovesje.blogspot.com/2013/01/i-love-balsamic-vinegar-chicken.html

Melanie said...

We made this recipe last night and absolutely LOVED it! Thank you for sharing this on Pinterest. We served the dish with a sweet potato and a spinach salad. Thanks again!!

http://careerdesirestobottlesanddiapers.blogspot.com/

CBarr said...

I made this recipe tonight without the mushrooms, substituted celery and carrots. I put the veggies over curried rice. This was delicious! Thanks for posting!

LandSHarper said...

I made this according to the recipe and it was NOT good. The chicken was stringy and tough even though I took it out at the right temp for chicken breasts. The garlic flavor was overpowering and we love garlic. I'm not sure why it's called Balsamic Vinegar Chicken since you use less of that than any of the other ingredients!

Anonymous said...
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Joan said...

Please indicate whether dish should be baked covered or uncovered.

Lindy Baker said...

I cooked mine uncovered. Didn't even give it a second thought. SOOOO good!! Thank you for sharing!!

kmhoho said...

Thanks for sharing the recipe! We varied your recipe a bit - but enjoyed it nonetheless! I linked your site to my blogpost about it!

http://kmhoho.wordpress.com/2012/12/04/balsamic-chicken/

Sessie said...

Made this recipe tonight and it was very good. Added feta, pine nuts, and kalamata olives on top. Next time I will carmelize the onions first for a different consistency/flavor. Thanks for posting!

Anne Lawrence said...

That looks delicious! Did you buy balsamic vinegar online or just at the grocery store? My problem is that I never find the kind I like at the store!

Everyday Polished said...

Is there fresh mozzarella on this? It looks like it in the picture.

katysewell12 said...

This recipe looks so good!! I want to try more recipes using balsamic vinegar because I love the taste! Do you happen to know where I can buy balsamic vinegar online? I really want high quality stuff. http://redstoneoliveoil.com/product-category/basalmic-vinegars/

Kristi Angert said...

If the chicken is coming out dry for anyone, don't pre-seer it. That is great w/ pork and beef but generally isn't necessary for chicken. Chicken also only needs about 1/2 hr in the oven if it is raw- so if it is seared and baked for 40 minutes it could come off tough. If that still doesn't work, try marinating the chicken in some of the dressing for 2 hours prior to cooking. do NOT use the marinade for cooking though. The vinegar will help break down the chicken and make it tender. Again- nothing wrong w/ this recipe- just trying to help anyone who finds that their chicken is coming out dry/stringy.

Elizabeth Griffin said...

How well would this freeze (after assembly to be baked in the future)?