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Friday, January 14, 2011

Balsamic Chicken

Being preggers, I haven't really liked eating a chicken breast for dinner. I'll eat it in something, but a piece of chicken by itself just hasn't been appetizing...don't know why. But for dinner over a month ago (sorry it's taken so long to post!), I decided I'd make chicken. I found this recipe, and it sounded good and easy so I went for it. I just threw mine in the crock pot instead of braising it the the recipe said, but it worked! This chicken has a nice tangy flavor, and I liked the combo of the tomatoes with the balsamic vinegar. I might decrease the onion next time, but that's just me.



Balsamic Chicken
[ original recipe found here ]

Ingredients:
6 boneless, skinless chicken breast halves (or 4 whole chicken breasts)
1 tsp garlic salt
ground black pepper to taste
2 Tbsp olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5-oz) can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp dried thyme

Directions:
Season chicken breasts with garlic salt and ground black pepper. Place in crock pot. Pour tomatoes, balsamic vinegar and olive oil over chicken. Season with basil, oregano, rosemary and thyme. Cook on low for 6–8 hours or on high for 3–4. Serve with rice or pasta.

Recipe for the (delicious) rice pilaf shown in the picture coming soon!

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