Tuesday, August 20, 2013

Balsamic Chicken With Mozzarella & Tomato

We had a version of this recipe tonight and like the general direction. Here are my tweaks for next time.

5 boneless, skinless chicken breasts, cut in strips
2 cups balsamic vinaigrette salad dressing
1 handful fresh spinach
8 ounces shredded mozzarella
1 teaspoon dried basil leaves
1 large tomato, quartered & sliced
1 tablespoon balsamic vinegar
kosher salt to taste
fresh ground black pepper to taste

Marinate the chicken in the balsamic dressing overnight.

Preheat the oven to 350 F.

Pour the chicken, marinade and all in a baking dish. (I use a 10-inch quiche pan.) Bake for 20 minutes.

Arrange the spinach over the chicken. Top with the shredded mozzarella. Sprinkle with the basil. Return to the oven for another 5 minutes.

Arrange the tomatoes over the mozzarella. Drizzle with the balsamic vinegar and sprinkle with the salt and pepper. Return to the oven for 5 minutes.

I'm still not sure it will be exactly right. The spinach could be replaced with fresh basil if you have it available.

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