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Balsamic baked chicken breast

This balsamic baked chicken breast is an ideal dish for midweek suppers or lazy weekend meals. I made it with runner beans, but green beans, broad beans or sugar beans would work too. Serve it with gnocchi, pasta, mashed or boiled potatoes. Make sure you don’t overcook the chicken!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 chicken breast fillets
  • 1 red onion
  • 2 garlic cloves
  • 1 cup chopped tomatoes or cherry tomatoes
  • 1 cup chopped runner beans
  • Basil leaves
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • Parmesan cheese optional
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into thin wedges and chop the garlic.
  3. Cut the runner beans into 3 cm chunks.
  4. Scatter the runner beans into a small roasting dish, then put a few basil leaves on top.
  5. Put the chicken breast on top of the basil leaves, then arrange the onion wedges and tomatoes around the chicken.
  6. Scatter the garlic over the dish, then season with salt & pepper, drizzle with oil and balsamic vinegar.
  7. Cover the dish with foil and bake for about 20 minutes, until the chicken is tender.
  8. Remove the foil, then add some grated cheese and bake for a further 2-5 minutes, until the cheese has just melted.
  9. Serve with basil leaves scattered on top, then drizzle with balsamic glaze.