We all know that when you combine sugar and vinegar something outstanding happens – at least taste wise. Combining this flavour with the acidity of tomatoes, creates a type of chemical magic. That’s exactly the term you can use to describe this balsamic tomato baked chicken recipe: MAGIC.
In other words, the dish has the sour tartiness of the vinegar balanced perfectly by the sweetness of the sugar. When combined with acidity of tomatoes, it creates a flavour that is simply out of this world.
Balsamic Tomato Chicken Recipe
I've always loved the taste of balsamic vinegar. Its strength has to be balanced out, however. That's where the sugar comes into play. As I mentioned above, combine this taste with some cherry tomatoes and seasoning and magic happens. This is the true secret behind balsamic tomato baked chicken.
Lay the chicken breast out on a surface and slice them diagonally about 1/3 of the way through. This helps them cook evenly, allows the sauce to sink in, and creates a nice appearance.
In a medium size bowl, combine the olive oil, balsamic vinegar, sugar, and seasoning. Mix until well combined.
Lay the tomatoes out into the bottom of a baking dish followed by the onions and celery. I use about a 9 inch by 9 inch dish.
Dip the chicken beasts into the sauce and insure they are completely coated.
Lay the breasts over the tomatoes and onions in the baking dish. Pour the remaining sauce over them.
Place in a 430 degree F or 220 C preheated oven for about 35 minutes or until they are completely cooked.
Serve and enjoy.
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 6g30%
- Cholesterol 68.2mg23%
- Sodium 822mg35%
- Potassium 47.2mg2%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 0.8g4%
- Sugars 5.3g
- Protein 28.5g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use boneless skinless chicken breasts in this recipe but chicken thighs or other parts can also be used. Perhaps these would be better as breasts tend to get a bit dry.
As always, you can adjust the seasoning according to your liking.
Other veggies can be added in with the tomatoes, onions, and celery. The sky is the limit.