I think this recipe may be in my top three. It was a single lady night, the hubs is working the night shift so it’s just me and the furbabies cooking in the kitchen. If your dogs are anything like mine, they are constantly waiting by the stove hoping I drop something 🙂
While I was on vacation my husband and I ate at this restaurant called Granite City. The hubs opted for a Ruben sandwich piled high with pastrami, corned beef and sauerkraut coleslaw while I went for a more paleo-ish dish. Mediterrean chicken with bruschetta tomatoes, onions and balsamic glaze. It was delicious and I paired it with their seasonal blueberry lager (not so paleo), but hey it’s vacation, right??? They even had happy hour on a Saturday afternoon, a nice patio and the weather was PERFECT! 75 degrees was a night break from the Texas heat. So here’s my version of this dish, hope you like!
Mediterrean Chicken with Balsamic Glaze
– 3 boneless skinless chicken breasts
– salt, pepper, garlic powder to season the chicken
– a few sprigs of rosemary (optional)
– 1/2 cup sliced green olives
– 1/2 cup diced Roma tomatoes
– 1/2 cup chopped red onion
– 1/4 toasted silver almonds
– 1 cup balsamic vinegar
– 1 T honey
Preheat oven to 350 degrees. Place your chicken breast on a lightly greased baking sheet. Season with salt, pepper, garlic powder and rosemary. Place in the oven and cook for approximately 25-30 minutes. While your chicken is cooking, take a small saucepan and bring your balsamic vinegar and honey to a boil. Bring to a rolling boil for 5 minutes then let simmer for 15 minutes. This allows the vinegar to cook out, thicken and bring a sweetness to the balsamic. Pour the balsamic into a container and let it rest in the refrigerator.
While your chicken is still cooking, chop your tomatoes, olives and red onion and set aside with your toasted silvered almonds. Once your chicken is done cooking, let it rest for about 2 minutes. Take your chicken breast and sprinkle your tomatoes, olives, red onion and almonds. Then drizzle with your balsamic reduction. Eat and enjoy!