Welcome! Today, I'm not only sharing a delicious recipe with you, but I'm also guest posting on my friend Katie's blog - if you get a chance, check it out at KTJWeighingIn; she's one of my favorite fellow bloggers, and I'm so glad to be on this journey with her!
Oh, balsamic vinegar...how I heart thee!
I was completely messing around in my kitchen and trying to come up with dinner the other night and this little beauty is the result. I will definitely be putting this into rotation, which in my house is not a normal event. Especially since I'm constantly looking for new recipes to share with all of you!
But this one...ohhh...it was SO good...and easy and uses ingredients I always have on hand. It's going into the Dinner file under "Don't Even Have to Think About it". The flavors of the balsamic vinegar, fresh basil, sundried tomatoes and garlic is amazing. I served it with sauteed onions, squash and zucchini for a perfect combo. (Hint: if you make these veggies as a side dish, I've included an extra special bonus recipe below that you will undoubtedly thank me for...so go ahead and make them...if you want to enjoy something super wonderful...no pressure...just sayin'.)
2 boneless skinless chicken breasts - approx. 4 oz. each
1/4 cup julienned sundried tomatoes - these are the dry version, not the jarred kind in oil
6 fresh basil leaves - chopped, or leave them whole like I did (your choice!)
2 cloves fresh garlic, sliced or chopped
1/4 cup balsamic vinegar
2 tsp Italian Seasoning
1/4 tsp kosher salt
1/2 tsp fresh ground pepper
1 1/2 tsp extra virgin olive oil or Olive Oil spray
Preheat your oven to 400.
Spray a small baking dish with nonstick spray.
Season both sides of the chicken with Italian blend, salt and pepper and place them into the baking dish.
Place the basil onto the top of the chicken breast and sprinkle with sundried tomatoes and garlic.
Spray or coat the chicken breast with the olive oil. This will add moisture to the tomatoes, so be sure not to add more than is needed to keep them from drying out.
Cover the baking dish with foil and bake the chicken for about 20 minutes.
(This might be when you MIGHT want to start on those veggies I mentioned earlier...)
Remove the foil and pour 2T of balsamic vinegar onto each breast. Discard the foil and bake uncovered the remainder of the time.
Bake for an additional 10-15 minutes or until chicken is no longer pink and internal temp is 165. If tomatoes look like they are browning too fast, you can cover the dish with foil again.
Plate the chicken and be sure to use some of the balsamic vinegar from the dish; it's sooo sooo good!
Serve with veggies, whole grain rice or pasta.
Calories 234 / Carbs 15g / Fat 5g / Protein 31g / Fiber 1g / Sodium 621mg
BONUS Recipe Alert!!
IF you have any leftovers, here's something for you to try for lunch the next day:
Dice up any leftover chicken.
Mix 1tsp balsamic vinegar with 1T mayo and season with a little salt & pepper.
This is super yummy with sauteed squash, zucchini and onion so if you decide to make these with your dinner, make extra! The combo of these veggies with the chicken and the balsamic mayo is AH.MAH.Ziiingg.
Spread the balsamic mayo onto a whole grain wrap and stuff it with the chicken and veggies.
HOLY Flavor Sensation - cannot tell you how delicious this was!! Well, I guess I just did, didn't I? Then seriously, you have to try it...you. are. welcome.