6 boneless, skinless chicken breasts
1/3 c. balsamic vinegar
1 T olive oil
1 T oregano
1 tsp Paula Deen's house seasoning
Preheat oven to 400 degrees. Place chicken in sprayed casserole dish. Pour balsamic vinegar onto chicken. Turn to coat. Sprinkle on the rest of the ingredients.
Bake for 20 min. Turn chicken to coat/baste.
Bake for another 20 min. or until juices run clear.
*This chicken is especially delicious with Balsamic Roasted Vegetables.
Monday, January 19, 2015
Balsamic Roasted Vegetables
1 small head broccoli, chopped
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray
Preheat oven to 425 degrees. Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine. Spray a baking sheet. Place veggies on baking sheet and bake for 25 minutes.
*They are especially delicious with Baked Balsamic Chicken.
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray
Preheat oven to 425 degrees. Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine. Spray a baking sheet. Place veggies on baking sheet and bake for 25 minutes.
*They are especially delicious with Baked Balsamic Chicken.
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