Balsamic Vinegar Chicken with Fresh Tomatoes

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Balsamic Vinegar Chicken with Fresh Tomatoes

  • Author: Kimberly



  • 4 skinless, boneless chicken breasts
  • 45 garlic cloves
  • 1 cup fresh basil
  • 1 tablespoon The Pinehurst Olive Oil Co. Tuscan Herb olive oil
  • 1 tsp. The Pinehurst Olive Oil Co. Traditional 18-year balsamic vinegar
  • 1/4 cup water
  • 1 cup sliced mushrooms
  • 1 package of cherry or grape tomatoes
  • 1/2 red onion sliced


  1. Preheat oven at 375 degrees. Brown the chicken breasts in a pan.
  2. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.
  3. Place the browned chicken breasts in a pyrex dish and cover with the basil, garlic mixture.
  4. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.



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