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From Delish for
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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Balsamic Rosemary Chicken Two Ways

Balsamic Rosemary Chicken Two Ways

By Micah MortonPublished: Dec 6, 2019
preview for Balsamic Rosemary Chicken Two Ways
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
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This insanely good balsamic rosemary chicken is best served in two of our all-time favorite dishes: grilled cheese and pasta salad. If you're looking to add some more leafy greens, both would be delicious with a big handful of peppery arugula or tender baby spinach.

Made it? Let us know how it went in the comment section below!

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Ingredients

for the chicken

  • 24 oz.

    (3 breasts or 1 package) Tyson Fresh All Natural Boneless Skinless Chicken Breasts 

  • 2 Tbsp.

    extra virgin olive oil  

  • 1/2 cup

    balsamic vinegar 

  • 2 Tbsp.

    freshly chopped rosemary

  • 4

    clove garlic, minced  

  • 2 Tbsp.

    low-sodium soy sauce 

  • 1/2 tsp.

    freshly ground black pepper 

for the pasta salad

  • 1 lb.

    cooked bowtie pasta 

  • 8 oz.

    ciliegine mozzarella

  • 8 oz.

    cherry tomatoes 

  • 1/2 cup

    basil 

  • 1

    sprig of rosemary 

For balsamic vinaigrette

  • 4 Tbsp.

    balsamic vinegar 

  • 1/4 cup

    extra virgin olive oil 

  • 1 tsp.

    dijon mustard 

  • 1 tsp.

    garlic powder 

For grilled cheese

  • 8

    slices of sourdough bread 

  • 12 oz.

    (pre-sliced 1/4 inch thick slices) of fresh mozzarella 

  • 1 cup

    sun-dried tomatoes in olive oil, divided and drained 

  • 1/2 cup

    fresh basil 

  • Olive oil, for pan and for bread  

  • Kosher salt  

Directions

  • To make chicken

    1. Step 1In a medium-sized bowl, whisk together olive oil, balsamic vinegar, rosemary, garlic, soy sauce and pepper. 
    2. Step 2 Add chicken, completely coating each side. Using a fork, poke holes through each breast and cover. Marinate 20 to 30 minutes, turning occasionally. 
    3. Step 3 In a non-stick grill pan on medium-high heat, sear the chicken for 6 to 7 minutes on one side. Flip the chicken, reduce the heat to medium-low, and sear for another 4 to  5 minutes, or until cooked through. 
  • To make viniagrette

    1. Step 1Combine all vinaigrette ingredients in a medium bowl. Whisk until combined.
  • To make pasta salad

    1. Step 1Let chicken rest 10 minutes before slicing.
    2. Step 2Slice chicken into bite-sized pieces and toss with pasta, mozzarella, cherry tomatoes, basil, and balsamic vinaigrette. Serve. 
  • For grilled cheese

    1. Step 1Let chicken rest 10 minutes before slicing. Slice into 1/2 inch thick pieces. 
    2. Step 2Add about a tablespoon of olive oil to pan.
    3. Step 3Brush a liberal amount of olive oil onto bread and sprinkle with salt. 
    4. Step 4Place bread on grill pan and start layer with 4 to 5 slices of mozzarella, 4 basil leaves, sliced balsamic chicken, 1/4 cup sun-dried tomatoes, another layer of mozzarella. Top with remaining slice of bread. Place a flat pan on top of the bread, then firmly apply pressure. Toast for 3 to 4 minutes, then flip sandwich and repeat the process until the bread is golden brown and the cheese has melted, 9 to 10 minutes in total. Repeat for the remaining 3 sandwiches, then cut on a diagonal and serve.  
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