Today's meal was delicious - if you like basil! Alex is a little lukewarm to too much of it though, so if you're not a fan of basil, don't use an entire cup of it (as shown in the recipe). I originally found the recipe here, under the title "Balsamic Vinegar Chicken with Fresh Tomatoes." Let me tell you...I could barely taste any balsamic vinegar at all...so I renamed it. The recipe calls for a quarter cup of water though, so I bet you could eliminate some of the water and basil, add more balsamic vinegar, and it might live up to its original name. I only used two chicken breasts, but then only used about half the basil mixture (ok, who am I kidding...I messed up and used the whole mixture...maybe why it so basil-icious).
Ingredients!
4 skinless, boneless chicken breasts (I used two)
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced (I used white, and it was still delish).
Ignore the mozzarella, I was going to add it in but forgot.
Preheat oven to 375 degrees. Begin by browning the chicken on the stove. No need to cook it completely; it still has half an hour in the oven.
While the chicken is browning on the stove, mix the olive oil, basil, water, garlic, and balsamic vinegar in a food processor or blender.
Place the chicken in an oven safe dish and poor the basil mixture on top
After you've done that, chop the tomatoes and add those to the chicken. Also add your chopped mushrooms and onion (I cheated and got pre-chopped mushrooms). Stick in the oven.
My chicken was cooked after 30 minutes, even though the recipe called for 40. I think it depends how much you browned it on the stove. Use your best judgement.
Until we eat again!
Jamie
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