Balsamic Rosemary Chicken Two Ways

Name: Balsamic Rosemary Chicken Two Ways
Prep time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 24 oz. (3 breasts or 1 package) Tyson Fresh All Natural Boneless Skinless Chicken Breasts; 2 tbsp. extra virgin olive oil; 1/2 c. balsamic vinegar; 2 tbsp. freshly chopped rosemary; 4 clove garlic, minced; 2 tbsp. low-sodium soy sauce; 1/2 tsp. freshly ground black pepper; 1 lb. cooked bowtie pasta; 8 oz. ciliegine mozzarella; 8 oz. cherry tomatoes; 1/2 c. basil; 1 sprig of rosemary; 4 tbsp. balsamic vinegar; 1/4 c. extra virgin olive oil; 1 tsp. dijon mustard; 1 tsp. garlic powder; 8 slices of sourdough bread; 12 oz. (pre-sliced 1/4 inch thick slices) of fresh mozzarella; 1 c. sun-dried tomatoes in olive oil, divided and drained; 1/2 c. fresh basil; Olive oil, for pan and for bread; Kosher salt

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

Jump to recipe

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.