For last Sunday’s family dinner, I went on a “refrigerator scavenger hunt” to find ingredients that would come together in a delicious meal that wouldn’t take me all night to make!
In one skillet I combined a ton of flavors and created a new simple dinner favorite! While the chicken was roasting I made a Sun Dried Tomato Mozzarella Risotto that went perfectly with this dish.
- 3 chicken breasts (boneless, skinless)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 cups heirloom cherry tomatoes (halved)
- 8 cloves garlic
- 2 tbsp fresh basil
Pre-heat the oven to 375°.
Begin by placing the chicken breasts in an oven safe skillet or dish. Because I was feeding 6, I sliced the chicken breasts in half, but this is optional!
Combine the balsamic vinegar and olive oil, then pour over the chicken.
Add the tomatoes, garlic cloves and basil to the skillet.
Bake for 40-45 minutes.
Serve the chicken with tomatoes and sauce drizzled over the top.
♦ Gluten Free Option: This recipe is gluten free.