Chicken Breasts with Balsamic Vinegar

it: Petti di Pollo Balsamicoe


  • 4 large chicken breasts, skin and done removed
  • Salt and freshly ground pepper
  • 3 Tbsp. balsamic Vinegar
  • 2 Tbsp extra virgin olive oil
  • 4 plum tomatoes, finely chopped or 1 can (400g)
  • 1 spring onions, finely chopped
  • 1 sweet pepper, cored, seeded, chopped
  • 12 black olives, sliced

Serves: 4; Preparation: 10 minutes ; Cooking Time: 15 minutes ; Level of Difficulty: simple

Split the chicken breasts almost in half, horizontally then open them out into what is, in effect a heart or butterfly shape. Push down using your hand to flatten the join: this will speed cooking time, and even up contact with the pan. Season well in salt and pepper. Rub each portion lightly with some balsamic vinegar: it creates a wonderfully easy, golden surface instantly, as it cooks.

Heat the oil. Sate the chicken breasts for about 1-2 minutes each side or until white right through. Remove from the pan and keep hot. Repeat using the next two portions and keep these hot too. Add chopped tomato, spring onion, red pepper, olives and remaining balsamic vinegar to the pan. Heat , stirring until a thick salsa-type sauce forms. Return the chicken to the sauce. Heat through and serve.

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