Italian Baked Chicken

Described as a “bright and uplifting dish” is exactly what this is. Tangy from the balsamic and just fresh and clean. It’s well rounded and perfect for any occasion.

Italian Baked Chicken over vegetables

Italian Baked Chicken

Serves 4

Ingredients 

4 thin cut skinless/ boneless chicken breast or 2 skinless/boneless chicken breasts, split in half

¼ C vegetable oil

¼ C balsamic vinegar

2 tsp Italian seasoning

1 ½ tsp garlic powder

½ tsp salt

¼ tsp pepper

Bunch of asparagus, halved

½ pint cherry tomatoes

½ red onion, sliced

Parmesan cheese, shredded

Basil

Parsley

• In a small bowl add oil, vinegar and spices, whisk to combine.  Set aside.

• In a large freezer bag add all 4 pieces of chicken and pound down until ½ inch thick.  Add marinade to freezer bag and allow to marinade 2 hours up to 24 hours.

• Preheat the oven to 425 degrees F.

• In a saucepan boil salted water.  Add halved asparagus and boil for 30 seconds; drain and immediately add to ice water to stop it cooking.

• Take half of your tomatoes and leave half of them whole and halve the others.  Slice the red onion into thin slices.

• Spray a baking sheet with non stick spray.  Add sliced onion to the bottom of the pan.  Place chicken on top of the onions.  Scatter tomatoes and asparagus around the pan and bake for 20-25 minutes or until the chickens internal reading is 165 degrees F.

• Grate Parmesan cheese on top (use as much or as little as you want) and melt in the oven, about 30 seconds.

• Garnish with chopped parsley and basil.