Ingredients:
- ½ cup of high-quality balsamic vinegar
- 3 tablespoons of pure honey
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried marjoram
- ¼ teaspoon of freshly ground black pepper
- 4 boneless, skinless chicken breasts (6-8 ounces each)
- 1 ½ cups of grape tomatoes, halved
- 8 ounces of fresh asparagus spears, chopped
- 1 zucchini, chopped
- 1/2 cup of shredded provolone cheese
- 1 cup of shredded mozzarella cheese
- ¼ cup of fresh basil, cut into ribbons
Instructions:
- Begin by reducing the balsamic vinegar and honey in a small saucepan over medium heat. Allow it to gently boil, then simmer for 10-12 minutes until it reduces by half. Remove from heat and let it cool.
- In a small bowl, combine the olive oil, minced garlic, marjoram, and black pepper. Place the chicken breasts in a baking dish and generously brush both sides with the oil mixture.
- Once the balsamic reduction has cooled, pour it over the chicken in the baking dish. Let the chicken marinate for 30 minutes, flipping halfway through the marinating time. Add the halved grape tomatoes, chopped asparagus, and zucchini to the dish.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Sprinkle the shredded provolone and mozzarella over the top.
- Place the dish under the broiler for 2-3 minutes, or until the cheese is melted and lightly browned. Garnish with fresh basil ribbons before serving. Optionally, you can also add fresh thyme or red pepper flakes for extra flavor and flair. Enjoy your gourmet balsamic glazed chicken creation!
