Tag Archives: roasted chicken

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Roasted Balsamic Chicken with Heirloom Tomatoes

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!

Roasted Balsamic Tomatoes and Chicken

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.

Roasted Balsamic Skillet Chicken Ingredients

Ingredients

  • 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!

Skillet Chicken Recipe

Combine the balsamic vinegar and olive oil, then pour over the chicken.

Balsamic Skillet Chicken

Add the tomatoes, garlic cloves and basil to the skillet.

Skillet Roasted Balsamic Garlic Chicken

Bake for 40-45 minutes.

Skillet Heirloom Tomato and Balsamic Chicken

Serve the chicken with tomatoes and sauce drizzled over the top.

Balsamic Heirloom Tomato Chicken

♦ Gluten Free Option: This recipe is gluten free.

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Prep Time: 5 minutes

Cook Time: 40 minutes

Balsamic Roasted Chicken with Heirloom Cherry Tomatoes

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • ¼ cup balsamic vinegar
  • ¼ cup Enzo Garlic Olive Oil
  • 2 cups heirloom cherry tomatoes (halved)
  • 8 cloves garlic
  • 2 tbsp fresh basil

Instructions

  1. Pre-heat the oven to 375°.
  2. Place the chicken breasts in an oven safe skillet or dish.
  3. Combine the balsamic vinegar and olive oil, then pour over the chicken.
  4. Add the tomatoes, garlic cloves and basil to the skillet.
  5. Bake for 40-45 minutes.
http://whitneybond.com/2013/08/26/balsamic-roasted-chicken/

Chef Inspired Dish, Quality Social: Roasted Chicken with Brussels Sprouts and Potato Hash

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash and my video interview with Chef Dustin.  Today I have the recipe for the Roasted Chicken Dish he prepared in the second portion of the interview.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

  • 2 lemon rosemary basil marinated chicken breasts
  • 3 tbsp butter (divided)
  • 1 tbsp olive oil
  • 5-6 small red potatoes (quartered)
  • 1 cup brussels sprouts
  • 1/2 cup diced pancetta
  • 2 cups chicken stock
  • 1/4 cup dried cranberries
  • 1 tsp lemon zest

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Then dig in!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I simply used a boneless, skinless chicken breast because that was what I had on hand!

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♦ Gluten Free Option: Make sure the chicken stock is free of gluten and this dish is gluten-free.

Roasted Chicken with Brussels Sprouts and Potato Hash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 28 minutes

Serving Size: 2

Roasted Chicken with Brussels Sprouts and Potato Hash

Ingredients

  • 2 lemon rosemary basil marinated chicken breasts
  • 3 tbsp butter (divided)
  • 1 tbsp olive oil
  • 5-6 small red potatoes (quartered)
  • 1 cup brussels sprouts
  • 1/2 cup diced pancetta
  • 2 cups chicken stock
  • 1/4 cup dried cranberries
  • 1 tsp lemon zest

Instructions

  1. Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.
  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.
  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.
  5. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  6. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.
http://whitneybond.com/2013/01/12/chef-inspired-dish-quality-social-roasted-chicken-with-brussels-sprouts-and-potato-hash/