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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Balsamic Chicken with Cherry Tomatoes Recipe

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This recipe for Roasted Balsamic Chicken with Cherry Tomatoes is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard, or more to taste

1 clove garlic, or more to taste, minced

salt and freshly ground pepper to taste

4 large skinless, boneless chicken breast halves

1 pint cherry tomatoes, halved
Directions:
Directions:
Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.

Marinate chicken in the refrigerator for at least 4 hours.

Preheat oven to 400 degrees F

Roast chicken in the preheated oven for about 20 - 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Very good use
used both white and dark meat check chicken as some ovens cook quicker

 

 

 

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