Quickly braised in a mixture of tomatoes and balsamic vinegar, these chicken breasts remain juicy and tender. I served mine over pasta but it would be delicious with rice too or just a side salad if you are watching your carbs.
Each month Nichole of Cookaholic Wife invites us to join in a cooking challenge. The participants are given two ingredients and compete to see who can create the best dish that includes said ingredients. Today's ingredients are Balsamic and Tomatoes. Here is what everyone brought to the challenge.......
Improv Cooking Challenge:April 2021
Tomatoes & Balsamic
- Stuffed Caprese Chicken by Making Miracles
- Tomato and Balsamic Pasta by Sneha’s Recipe
- Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking
- Balsamic Braised Chicken Breasts by A Day in the Life on the Farm
- Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients
- Asparagus Bacon Caprese Salad By Cookaholic Wife
I made my dish to pair with a red wine blend from northwestern Spain. You can read all about that pairing in my World Wine Travel post. This is a quick and delicious weeknight meal ready to be plated and on the table in the time it takes to boil the water and cook some pasta.
It is delicious, healthy, low in fat and high in flavor. It is sure to become a new family favorite. Enjoy
Yield: 4
Balsamic Braised Chicken Breasts
Quickly braised in a mixture of tomatoes and balsamic vinegar, these chicken breasts remain juicy and tender.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 T. olive oil
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 (15 oz) can diced tomatoes
- 1/2 c. balsamic vinegar
- 1 t. dried basil
- 1 t. dried oregano
- 1/2 t. dried thyme
Instructions
- Season the chicken with salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and sear until brown on both sides, about 3 minutes per side. Remove to a plate and set aside. Add the onions and garlic. Cook until softened and fragrant, another 2-3 minutes.
- Pour in the diced tomatoes with their juices and the balsamic vinegar. Season with the basil, oregano and thyme. Stir to combine and bring to a boil. Return the chicken to the pan, reduce heat to a simmer, cover and cook for about 15 minutes, until the chicken has an internal temperature of 165*.
Notes:
Adapted from a recipe found at Allrecipes.
Calories
277.09Fat (grams)
7.87Sat. Fat (grams)
1.71Carbs (grams)
10.21Fiber (grams)
1.57Net carbs
8.64Sugar (grams)
7.12Protein (grams)
38.24Sodium (milligrams)
225.90Cholesterol (grams)
102.00
Great pairing. Love the combo of flavors.
ReplyDeleteThanks Sid.
DeleteYumm that looks so flavorful and tender!! Perfect with a glass of wine!
ReplyDeleteIt was Rebekah.
DeleteThanks Cathy.
ReplyDeleteDelicious and lovely meal with a perfect combo!
ReplyDeleteIt was Radha.
DeleteLove the flavors, make a good accompaniment!
ReplyDeleteThank you Sneha.
Delete