Wednesday, July 15, 2015

What's For Dinner | Balsamic Chicken and Tomatoes



Recently I noticed the bearded guy (hubby) trying to find a place to put back a condiment on the refrigerator door and I was shocked that it actually took him a minute to do so. That really got me to thinking, "Why in the world do we have so many condiments?" Well the answer is actually easy. I love testing out new recipes and often times a dish calls for something I don't regularly use. That is partially what attracts me to most of the recipes I decide to try. I'm always interested in discovering new things. So I decided, pick one thing that you haven't used and try to fit it into a recipe you've never made before. Another challenge was to use ingredients we already had. We spend so much time grocery shopping weekly when you probably could "patch together" a meal with random items in already in the house. I try to do this from time to time because we have very limited pantry and freezer space. So I headed off to Pinterest (my favorite place for #foodie inspiration) and I came up with a way to get rid of some leftover salad dressing. 
So, What’s For Dinner?!



Tumbles rumbles….
Tonight’s Menu: Balsamic Chicken and Tomatoes 
Want to make this with me?

Serves: 4 
What You’ll Need
·         2.5 - 3 lbs of chicken breasts 
·         1 Cup Chicken Broth
·         1 Large Onion, Chopped
·         1 pint of grape tomatoes
·         1/2 bottle of balsamic vinaigrette 
·         1 tbsp of minced garlic 
·         1 can of olive oil spray or 1 tsp of olive oil and a brush




All items purchased for this dinner were purchased at Aldi!
Preparation:
1. Preheat oven to 350 degrees to bake chicken breasts.  
2. Add 1/2 Cup Chicken Broth in to baking dish and arrange chicken breasts flat along side each other. 
3. Spray tops of chicken breast (or brush) with olive oil. Then season evenly with salt and pepper and bake for 20 minutes. 
Note: Sometimes I "thin out" huge chicken breast by sealing it in a storage bag and hitting with a small skillet or my fist. Cooks more evenly. 
3.   In a skillet, add vinaigrette and set to medium heat. Add in grape tomatoes and stir until well coated. Place on lid.
4. Allow tomato and vinaigrette mixture to remain covered on heat until tomato skin begins to collapse or rupture. Once a few have ruptured, stir in minced garlic. 
5. Sliced cooked chicken breast and top with copious amounts of tomato vinaigrette mixture!  
**Note: Chicken can be seared in skillet (instead of baked separately) and then tomatoes and vinaigrette added afterward. I choose to bake the chicken due to the necessary wrangling of a fidgety one year old. #mommyproblems She like to help in the kitchen but I don't like her standing under me while I'm handling raw meat. Sometimes you make recipe modifications, because life happens. I promise the chicken was juicy and just a flavorful. 
It should look something like this…




I decided to serve this with stir-fried green beans and a little leftover orzo and pesto! 


Is this a dish you'd make in the future? I love trying new things in the kitchen, any suggestions on "What's For Dinner?"

Let me know in the comments below!!

Talk to you later lovelies,

~Shan, Ms. Naturally Random

Disclaimer: All products were purchased by me for the sole purpose of personal use. 


This post is partying over at the following linky parties: 
#1

#2