Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tony's balsamic roasted chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Tony's Balsamic Roasted Chicken is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Tony's Balsamic Roasted Chicken is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook tony's balsamic roasted chicken using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tony's Balsamic Roasted Chicken:
- Get Chicken
- Take 4 bone-in chicken breasts
- Get 3 tbsp extra virgin olive oil
- Make ready 1 salt, pepper, oregano flakes to taste
- Take Vinaigrette
- Get 1 cup balsamic vinaigrette
- Make ready 1 tbsp honey
- Make ready 2 tbsp white wine
- Prepare 2 tsp cayenne pepper
- Get Sides
- Get 2 can Black eyed peas
- Make ready 1 lb collard greens
- Get 1/2 white onion
- Get Garnish
- Get 2 roma tomatoes
- Take 4 oz fresh mozzarella
- Get 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste
Steps to make Tony's Balsamic Roasted Chicken:
- Heat 2 Tbsp olive oil in a sauté pan.
- Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
- Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes. I suggest covering with aluminum foil to prevent splashes and help with cooking.
- While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge.
- Also, in a small sauté pan, add balsamic vinaigrette, honey, wine, and pepper. Bring to a boil, then reduce to a simmer uncovered, stirring occasionally.
- Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
- Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan.
- slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet.
- Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
- Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic. top collard greens with black eyed peas. Enjoy this dish with your favorite Chardonnay.
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