a waffle-like version of french toast!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cloves garlic, minced
- 2 ounces fresh basil leaves
- ½ cup olive oil
- ½ cup balsamic vinegar
- 6 skinless, boneless chicken breast halves
- 1 tablespoon salt
- 1 ½ teaspoons ground black pepper
- 1 pound penne pasta
- 2 pints grape tomatoes, halved
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- salt and pepper to taste
Instructions
- Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
- Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
- While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
- Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
- Cook’s Notes:
- Any hearty pasta that will hold the sauce works well in this recipe.
- The chicken can be fully cooked on the grill, if desired. It will blacken from the vinegar, but will taste delicious.
- For a more colorful dish, use a mix of red and yellow tomatoes.
Nutrition Facts
| Calories | 682 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 35 g |
| Saturated Fat | 5 g |
| Sodium | 1267 mg |
| Sugars | 7 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
It was meh. Very lacking in seasoning. Balsamic barely comes through. For the work it takes, probably not the ideal balsamic chicken recipe. Pasta takes over. Dressed with some zatarains to help it. Better, but no vinegar pungency left. Oh well, I’ll keep looking for the right balsamic chicken recipe.
Delicious and easier than you think! My family loved (and ate) every bite!! I would add sliced black olives next time. Also, some of us add shredded Italian cheese on top.
Didn’t finish my review…lol. Anyhow used fettuccine and Roma tomatoes and more fresh basil than was called for. Topped with Parmesan. The sautéed onions and peppers really complimented the dish. I will make this over and over!!! Thank you!!!
I did something a little different with this recipe. I didn’t have access to a grill so I cooked the chicken in a pan on the stove, melting 2 tablespoons of unsalted butter first. When the chicken breast was 1/2 way done, I removed them and added halved sweet grape tomatoes, sliced yellow bell pepper, minced garlic, sliced sweet onion, halved kalamari olives, 1 teaspoon of workishire sauce, and 1/2 cup of balsamic vinegar. I let it simmer for 5 minutes before returning the chicken breast to the pan. And I than cooked the chicken until it was about done, I than added sliced mozzarella balls to the tops of the chicken so it could melt. Pairs really good served over angel hair pasta!
Yum!!! I use chicken thighs and angel hair pasta. LOVE the marinade.
Omg!!!! This is delicious!!!
We added Italian seasoning to this and it really made the flavors pop.
Nothing special about the overall recipe, but I’m absolutely in love with the balsamic glaze
Family loved it, easy to make.
We loved this. I didn’t have fresh basil, so I used a little dried basil instead. I didn’t have enough tomatoes on hand, so I used what I had and it was still delicious. This is a keeper.
My guys enjoyed the flavor of this dish.
Easy to make it’s on my make it again list
Very quick and easy to make and delicious on top of that! Had most of the ingredients on hand, which is always a bonus. I did not deviate from the recipe, but I did cut it in half as I was only cooking for 2. There was enough for us to make another meal of the leftovers. I will definitely make again.
Strong flavor, but really good. Changes: -Used 1 lb chicken, didn’t marinate, but just cooked the chicken in the following sauce: -Cooked tomatoes just a few minutes, prior to serving. -1/2 cup olive oil (try cutting back) -1/2 cup balsamic -2-3 tsp dried basil -1/4 tsp black pepper -1/4 to 1/2 tsp salt -1/4 to 1/2 tsp garlic powder
Whole family liked it. we added black olives and sprinkled chia seeds on it. we will make again.
The whole family loved this! Going to make it for my mothers 90th birthday party!
The method for cooking the chicken in this recipe was perfect! Marinade gave it great flavor and the cooking method made it juicy and delicious!
This was SOOO good!!!! So I followed the recipe as is and marinated for 3 hours. When I started to brown the chicken I realized the paste was a little bland so I added more salt to the pan. Then when the chicken was baking, I sautéed onion and spinach in that same pan with the rest of the marinade. I added salt, some adobo, garlic powder to it also. I cut the tomatoes with the olive oil and balsamic and set aside, sliced up the chicken and added it to the spinach pan and poured the tomato mix over the pasta. Im telling you when I took that first bite I was like UGHH SOO GOOD!!!!! Can’t wait for hubby to get home and try it!
Really great. I added roasted red peppers after the chicken was sliced. Really enjoyed it.
I’m giving this a 4 because my husband liked it more than I did. Heads up. At least the 1st time around I could not do all the prep in 15 minutes…they don’t count the pan searing time and I do as you have to be there. Plus this dish requires a number of pots and pans, blender or cuisinart. But it is tasty and different. Try it first before you entertain with it to see what you think.
This is another great recipe – it was very well received. Didn’t change a thing and will definitely make it again.