Remember my very popular Balsamic Brussel Sprouts and Chicken Quinoa Bowls, that I shared back in 2015? Well, the way I cooked the chicken breast in that recipe, definitely deserves its own post.
This baked balsamic chicken breast is so good! Juicy, slightly sweet and garlicky. Ready in no more than 40 minutes, depending on the thickness of the chicken breast. I know overcooking chicken breast is not an option, but if for some reason it dries out a little, you have some nice sauce to serve it with.
Well this has been an interesting experience. It’s been 6 days since I last shared a new recipe with you and that is basically for-e-ver when you have been sharing recipes 4-5 times a week for the past year and seven times a week for the year and half before that. And that’s including when I had morning sickness while I was pregnant with my twins last year! Before you jump to any conclusions, I’m not going anywhere. This blog isn’t going anywhere. We’re still here and we are sticking around whether you like it or not. It’s just been a weird week.This baked balsamic chicken breast is so good! Juicy, slightly sweet and garlicky. Ready in no more than 40 minutes, depending on the thickness of the chicken breast. I know overcooking chicken breast is not an option, but if for some reason it dries out a little, you have some nice sauce to serve it with.
HOW TO TENDERIZE AND FLATTEN CHICKEN BREAST?
You’ll need a meat mallet or rolling pin. There are two options, depending on how thick the chicken breast is and how thin the final result should be.
Cut each chicken breast in half, through the middle lengthwise.
Cover with plastic wrap and using a meat mallet pound to the desired thickness. Be gentle, so the meat doesn’t get smashed.
The second option is just to tenderize the whole breast, without cutting it through the middle.
Last week I attended a photography workshop (my first ever because I am 100 percent self taught) in Minnesota and honestly it was life-changing. Life changing for someone who is passionate about photography and has built their career on that passion. But at the end I thought woah, I need to step up my game. You know when you look back at pictures of yourself in high school and think why on earth did my mother allow me to leave the house looking like that?!! No? You had perfect style and taste in high school? Ok
Last week I attended a photography workshop (my first ever because I am 100 percent self taught) in Minnesota and honestly it was life-changing. Life changing for someone who is passionate about photography and has built their career on that passion. But at the end I thought woah, I need to step up my game. You know when you look back at pictures of yourself in high school and think why on earth did my mother allow me to leave the house looking like that?!! No? You had perfect style and taste in high school? Okay well some of us were wearing some pretty funky stuff and when I look back I just want to hide under my bed. That’s how I felt this past week about my food photography. Looking back I think oh my word, why did no one tell me it was awful!?
INGREDIENTS
METHOD
INGREDIENTS
- 12 (2kg) chicken thighs (bone in, skin on), trimmed
- 600g chat potatoes, quartered
- 2 medium red onions, cut into thin wedges
- 6 garlic cloves, unpeeled
- 6 fresh thyme sprigs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 250g cherry tomatoes
METHOD
- Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potato, onion, garlic and thyme in two large roasting dishes. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chicken mixture. Season with salt and pepper.
- Bake for 40 minutes. Add tomatoes. Bake for 10 minutes or until chicken is cooked through. Serve chicken thighs with vegetables. Cover and refrigerate any leftovers for dinner the next night (see notes).
