Tony's Balsamic Roasted Chicken
Tony's Balsamic Roasted Chicken

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, tony's balsamic roasted chicken. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tony's Balsamic Roasted Chicken is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Tony's Balsamic Roasted Chicken is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook tony's balsamic roasted chicken using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tony's Balsamic Roasted Chicken:
  1. Make ready Chicken
  2. Prepare 4 bone-in chicken breasts
  3. Take 3 tbsp extra virgin olive oil
  4. Prepare 1 salt, pepper, oregano flakes to taste
  5. Prepare Vinaigrette
  6. Make ready 1 cup balsamic vinaigrette
  7. Make ready 1 tbsp honey
  8. Take 2 tbsp white wine
  9. Take 2 tsp cayenne pepper
  10. Take Sides
  11. Prepare 2 can Black eyed peas
  12. Take 1 lb collard greens
  13. Make ready 1/2 white onion
  14. Take Garnish
  15. Make ready 2 roma tomatoes
  16. Make ready 4 oz fresh mozzarella
  17. Prepare 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste
Instructions to make Tony's Balsamic Roasted Chicken:
  1. Heat 2 Tbsp olive oil in a sauté pan.
  2. Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
  3. 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.
  4. While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge.
  5. 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.
  6. Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
  7. Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan.
  8. slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet.
  9. Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
  10. 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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