Jake's Balsamic Chicken


Chef Jake Madosik shares his Balsamic Chicken & Heirloom Tomatoes recipe.

Roasted Balsamic Chicken Breasts

  • 2-4 Chicken Breasts, Boneless & Skinless
  • 3/4 Cup Balsamic Vinegar
  • 1 Tablespoon Honey
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Olive Oil
  • Salt & Pepper to taste
  • 2 Garlic Cloves Minced
  • 1 Pint Tomatoes, sliced
  • 1 Half Onion diced
  • 1 teaspoon Rosemary
  • 1 teaspoon Marjoram
  • 1 teaspoon Tarragon
  • 3 Sprigs Thyme

Preheat oven to 400 degrees. Pour vinegar, honey, dijon and olive oil into dutch oven or roasting pan, and mix until blending. Add the garlic, chopped onion and thyme sprigs to vinegar mixture and set aside. Next season chicken with salt and pepper and place into dutch oven and flip once to coat evenly with vinegar mixture. Chop up fresh herbs and sprinkle over the top of the chicken. Slice tomatoes and sprinkle on and around the chicken. Place into preheated oven and cook for about 45 minutes, covered. Remove and serve over spring mix or rice.