Balsamic Chicken And Tomato Hearts Food

BALSAMIC CHICKEN AND TOMATOES

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
• Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
• In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
• Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes.
• Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
• Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems.

BALSAMIC CHICKEN AND TOMATO HEARTS

Steps:

• Pat chicken breasts dry with paper towels.
• Season with salt and pepper.
• Cover and set aside for 10 minutes to allow the salt to tenderize the chicken.
• Pour Mazola Corn Oil into skillet.
• Set over medium-high heat.
• Heat until the oil begins to shimmer.
• Pat the chicken dry again then place into the hot oil in the pan.
• Cook 2-3 minutes on each side until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees C).
• Remove from the heat, tent with tin foil, and allow to rest for 5 minutes.
• Cut each chicken breast crosswise into slices.
• Set one chicken breast onto each of your dinner plates.
• Arrange the diced tomatoes next to the chicken breast forming a heart shape.
• Sprinkle 1/2 of the feta cheese and 1/2 of the basil over top of the tomatoes.
• Drizzle balsamic glaze over top of the chicken and tomatoes and serve.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 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).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.

TOMATO BALSAMIC CHICKEN

Steps:

• Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BALSAMIC CHICKEN WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.

HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A

Steps:

• Heat the oven to 425 degrees.
• In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
• Dredge the chicken breasts in the mixture, getting them coated with the liquid.
• Nestle the breasts in the vegetable mixture, but do not completely bury them.
• Salt and pepper them, then drizzle them with the honey.
• Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.