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The ingredients needed to prepare Tony's Balsamic Roasted Chicken:
- Provide Chicken
- Take 4 bone-in chicken breasts
- Take 3 tbsp extra virgin olive oil
- You need 1 salt, pepper, oregano flakes to taste
- Use Vinaigrette
- Prepare 1 cup balsamic vinaigrette
- Get 1 tbsp honey
- Prepare 2 tbsp white wine
- You need 2 tsp cayenne pepper
- Provide Sides
- Prepare 2 can Black eyed peas
- Provide 1 lb collard greens
- Prepare 1/2 white onion
- Use Garnish
- Provide 2 roma tomatoes
- Get 4 oz fresh mozzarella
- Provide 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste
Steps to make Tony's Balsamic Roasted Chicken:
- Heat 2 Tbsp olive oil in a sauté pan.
- Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
- Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes. I suggest covering with aluminum foil to prevent splashes and help with cooking.
- While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge.
- Also, in a small sauté pan, add balsamic vinaigrette, honey, wine, and pepper. Bring to a boil, then reduce to a simmer uncovered, stirring occasionally.
- Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
- Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan.
- slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet.
- Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
- Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic. top collard greens with black eyed peas. Enjoy this dish with your favorite Chardonnay.
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