Tonight we had Balsamic Chicken with Roasted Tomatoes. The process started by tossing some grape tomatoes with a little honey and olive oil and roasting them in a 450 degree oven for 12 minutes until the skins began to burst. The roasted tomatoes went into a bowl along with the juices to sit for a bit. Meanwhile some chicken breasts were pounded thin, seasoned with salt and pepper and sauteed in a nonstick skillet until done. The sauteed chicken breasts got a drizzle of balsamic vinegar on the serving plate and topped with the roasted tomatoes.
The side dish was Mushroom and Zucchini Orzo. Cooked orzo was combined with sauteed sliced mushrooms and zucchini and tossed with a little butter, oregano, salt and pepper.
Both of these recipes came from my Cooking Light Fresh Food Fast cookbook.
I'm looking forward to trying many more recipes from this cookbook.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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