Balsamic Vinegar Chicken

4 skinless, boneless chicken breasts
4-5 garlic cloves
1 c. fresh basil
3 Tbsp. Tuscan Herb Olive Oil
1 Tbsp. Cranberry Pear White Balsamic Vinegar
1/4 c. water
1 c. sliced mushrooms
1 pkg. cherry or grape tomatoes
1/2 red onion, sliced
Saltwest Tomato Basil Sea Salt, to taste
black pepper, to taste


Preheat oven to 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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