Wednesday, September 23, 2015

Bruschetta Balsamic Chicken

A friend gave me a bunch of roma tomatoes and I decided to play around with them. I knew I didn't want to make a pizza or salsa with  them. DINNER needed to be made. So I took to Periscope to get ideas on what to do. The idea of Bruschetta surfaced and I had a thought about doing it over chicken. Even to use the Aged Balsamic of Modena to glaze the meat. More thought and decided to cut the romas and mix with Dried Tomato & Garlic Pesto, using Roasted Garlic Infused Oil instead of just plain Olive Oil. Viola ~ dinner is served!

20 small Roma Tomatoes (halved)
2 TBSP Dried Tomato & Garlic Pesto
1 TBSP  Roasted Garlic Infused Oil
2 TBSP water
3 boneless chicken breasts
Aged Balsamic of Modena
Parmesan Cheese

In a small bowl, mix halved romas with 2 TBSP Dried Tomato & Garlic Pesto, 1 TBSP  Roasted Garlic Infused Oil, 2 TBSP water. Pre heat oven to 375 degrees.  Place chicken breasts into baking dish and drizzle with Aged Balsamic of Modena. When oven is at temperature, cover the chicken with tomato pesto mixture and sprinkle Parmesan Cheese over it. Bake for 30-45 minutes until internal temp is 165 degrees.
Serve this with rice and steamed veggies.

Step by step pics:


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