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Chicken in a tangy homemade marinade topped with salty gorgonzola and plump sundried tomatoes.
In a large bowl or 9 x 13 Pyrex dish, whisk together 1 ½ cups balsamic vinegar, garlic, Dijon, lemon juice and honey. While constantly whisking, incorporate olive oil. Season with salt and pepper.
Marinate chicken breasts in the mixture for at least 2 hours.
Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through, about 2–3 minutes each side.
While chicken is cooking, heat a small skillet over medium-high heat and add remaining ½ cup balsamic. Continue to cook down until it resembles a thin maple syrup and the flavor is sweeter than it would be out of the jar, about 5 minutes.
When chicken is cooked, plate by topping evenly with gorgonzola and sundried tomatoes.
Drizzle the balsamic reduction evenly over cooked chicken.
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