Balsamic Vinegar Chicken

4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 c. fresh basil
3 Tbsp. Milanese Gremolata Olive Oil
1 Tbsp. Cranberry Pear Balsamic 
1/4 c. water
1 c. sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Sun-ripened Tomato Sea Salt and fresh black pepper to taste


Preheat oven at 375 degrees. Brown the chicken breasts in a pan. Set aside. In a blender, puree garlic, basil, olive oil, vinegar, water and salt. Place the browned chicken breasts in an oven safe casserole dish and cover with the balsamic vinegar mixture. Top with mushrooms, tomatoes, onions and pepper. Bake for about 40 minutes or until chicken is fully cooked.

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