Ingredients:
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 c. fresh basil
3 Tbsp. House Blend Olive Oil
1 Tbsp. Cranberry Pear White Balsamic
1/4 c. water
1 c. sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Saltwest Naturals Sun-Dried Tomato Basil Sea Salt
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 c. fresh basil
3 Tbsp. House Blend Olive Oil
1 Tbsp. Cranberry Pear White Balsamic
1/4 c. water
1 c. sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Saltwest Naturals Sun-Dried Tomato Basil Sea Salt
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.
