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Balsamic Rosemary Chicken Two Ways

Published by Bryan Higgs on December 31, 2019
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Balsamic Rosemary Chicken Two Ways

This 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.
Prep Time10 minutes
Total Time45 minutes
Servings: 4
Author: Micah Morton

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 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

FOR THE PASTA SALAD

  • 1 lb. cooked bowtie pasta
  • 8 oz. ciliegine mozzarella
  • 8 oz. cherry tomatoes
  • 1/2 c. basil
  • 1 sprig of rosemary

FOR BALSAMIC VINAIGRETTE

  • 4 tbsp. balsamic vinegar
  • 1/4 c. 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 c. sun-dried tomatoes in olive oil divided and drained
  • 1/2 c. fresh basil
  • Olive oil for pan and for bread
  • Kosher salt

Instructions

TO MAKE CHICKEN

  • In a medium-sized bowl, whisk together olive oil, balsamic vinegar, rosemary, garlic, soy sauce and pepper.
  • Add chicken, completely coating each side. Using a fork, poke holes through each breast and cover. Marinate 20 to 30 minutes, turning occasionally.
  • 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 VINAIGRETTE

  • Combine all vinaigrette ingredients in a medium bowl. Whisk until combined.

TO MAKE PASTA SALAD

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

FOR GRILLED CHEESE

  • Let chicken rest 10 minutes before slicing. Slice into 1/2 inch thick pieces.
  • Add about a tablespoon of olive oil to pan.
  • Brush a liberal amount of olive oil onto bread and sprinkle with salt.
  • Place 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.
Published inAmericanEntreeSaladUncategorized