Super Easy Balsamic Chicken

For those of you who are regular readers of my blog, you know that I don't really like chicken.  Or...I guess I should say that it's not really that I don't like chicken, it's just that I am very picky about the way chicken is prepared.  I love the flavor of Balsamic vinegar and I also happen to love Balsamic chicken, so I was trying to figure out a way to put those two things together in a fairly hands off recipe.  The results were awesome!  I baked this chicken in the oven and it came out so moist and flavorful, and my husband thought I slaved over it! I served it on a bed of steamed spinach and buttered noodles to make it look fancy, but it would also be great with rice, couscous, quinoa or even just a tossed green salad!































Super Easy  Balsamic Chicken

• 4 boneless, skinless chicken breasts (I like to pound them out thin, but it's not required)
• 1/2 cup balsamic vinegar
• 1 (15 oz) can petit diced tomatoes with garlic and olive oil
• 1/8 cup honey
• 1 tbsp. Italian herbs

Preheat the oven to 350 degrees.  Spray a 13 X 9 (preferably glass) baking dish generously with cooking spray.  Place the chicken breasts in the dish.  In a medium bowl, whisk together the  vinegar, the tomatoes, the honey, and the herbs.  Pour sauce mixture over the chicken and turn chicken to coat evenly with the sauce.  Bake 30-45 minutes, turning occasionally in the sauce to coat evenly, until the internal temperature is 165 degrees at the thickest part of the chicken.  Serve each chicken breast drizzled with a generous helping of extra sauce.  YUM!

Until next time, happy and HEALTHY cooking and EATING!