Balsamic Rosemary Chicken Two Ways

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!
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
- Step 1In a medium-sized bowl, whisk together olive oil, balsamic vinegar, rosemary, garlic, soy sauce and pepper.
- 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.
- 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
- Step 1Combine all vinaigrette ingredients in a medium bowl. Whisk until combined.
To make pasta salad
- Step 1Let chicken rest 10 minutes before slicing.
- Step 2Slice chicken into bite-sized pieces and toss with pasta, mozzarella, cherry tomatoes, basil, and balsamic vinaigrette. Serve.
For grilled cheese
- Step 1Let chicken rest 10 minutes before slicing. Slice into 1/2 inch thick pieces.
- Step 2Add about a tablespoon of olive oil to pan.
- Step 3Brush a liberal amount of olive oil onto bread and sprinkle with salt.
- 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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