BALSAMIC CHICKEN

Ingredients

• ½ cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried marjoram
• ¼ teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts, 6 to 8 ounces each
• 1 ½ cups grape Tomatoes, halved
• 8 ounces fresh asparagus, chopped
• 1 zucchini, chopped
• 1/2 cup grated provolone
• 1 cup grated mozzarella
• ¼ cup fresh basil strips

Instructions

Combine balsamic vinegar and honey in a small skillet over medium heat. Bring to a low boil and then simmer for about 10-12 minutes or until reduced by half. Take it from the stove and let it cool off.
In a small bowl, combine olive oil, minced garlic, marjoram and black pepper. Place the chicken in a baking dish and brush both sides with the oil mixture.Once the balsamic reduction has cooled, pour it into the baking dish around the chicken. Marinate chicken for 30 minutes, turning halfway through the marinating time. Add tomatoes, asparagus and zucchini.
Bake at 350 degrees for 20-25 minutes or until internal temperature reaches 165 degrees. Sprinkle with provolone and mozzarella.Place under broiler for 2-3 minutes or until cheese is melted and lightly browned. Top with basil strips, fresh thyme or red pepper flakes.

Notes

The chicken is done when it reaches an internal temperature of 165 degrees. I use a digital food thermometer. They are economical, precise and prevent the chicken from overcooking and drying out.You can make this recipe with chicken thighs, but the cooking time will be longer. Boneless thighs take about 30 minutes to prepare and bone-in thighs take about 40 minutes to prepare.
Broilers are unpredictable, so stay close and monitor the situation.
It is not necessary to reduce the balsamic vinegar and honey, but if I don’t I find the sauce a bit runny.
For a change, try different cheeses such as Gouda, Monterey Jack, Swiss, Colby or even Bleu Cheese.Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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