Recipe of the Month

Roasted Balsamic Chicken with Cherry Tomatoes

Recipe provided by Linda M. "So good!"

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon (T) olive oil
• 1 T Dijon mustard or more to taste
• 1 clove garlic, or more to taste, minced
• salt & freshly ground pepper, to taste
• 4 large skinless, boneless chicken breast halves
• 1 pint cherry tomatoes, halved
• 1 lemon, zested and juiced

Directions

1. Mix balsamic vinegar, olive oil, mustard and garlic together in an oven safe baking dish; season with salt and pepper. Lay the breasts in the vinegar mixture.
2. MARINATE IN THE REFRIGERATOR FOR AT LEAST 4 HOURS.
3. Preheat oven to 400 degrees F.
4. Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more.* An instant-read thermometer inserted into the center should read at least 165 degrees F.
5. Sprinkle lemon zest and drizzle lemon juice over the chicken.
6. *I find it's at least 15 minutes more or a bit longer for the tomatoes to "pop".

For more information, view this recipe here: https://www.allrecipes.com/recipe/240631/roasted-balsamic-chicken-with-baby-tomatoes/