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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of those recipes I made up one night because I was tired of the same old thing I did with chicken breasts. It is tangy and different, and I serve it with couscous or brown rice as a side dish. Ingredients:
16 ounces boneless skinless chicken breast halves, pounded thin |
3 tablespoons olive oil |
1 garlic clove, sliced paper-thin |
salt and pepper, to taste |
2 medium roma tomatoes, sliced into rounds |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/4 teaspoon marjoram |
1 pinch rosemary |
1/2-3/4 cup balsamic vinegar, to taste |
Directions:
1. Salt and pepper chicken breasts.
2. In olive oil, sauté slivered garlic very quickly.
3. Mix herbs and sprinkle on one side of chicken.
4. Place breasts, seasoned side down, in sauté pan with garlic.
5. Add part of balsamic vinegar.
6. Sprinkle up side of chicken with salt and pepper and herb mixture.
7. Sauté for about 4-5 minutes, then turn.
8. Add more vinegar.
9. Sauté for 4-5 minutes more.
10. Add sliced tomatoes, and more vinegar.
11. Transfer to oven proof baking dish, and bake at 375°F, covered, for about 15-20 minutes.
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