Balsamic and Tomato Roast Chicken - Donna Hay
Balsamic and Tomato Roast Chicken - WwDH
This week, our Donna Hay group made a yummy chicken dish with sliced eggplant, covered by chicken breast, covered by tomato and finally by a yummy dressing with balsamic vinegar, brown sugar, oil, basil and black pepper. I found that the dressing did little for the chicken but lit up the eggplant.
I used canned chopped tomatoes while the recipe called for canned whole tomatoes. I like the idea of the tomato spreading over the top of the chicken.
This was all thrown together by layering and then put into a 400 degree oven covered for 20 - 25 minutes. I found, it needed additional time to cook and added another 8 minutes.
This is another easy and successful Donna Hay meal, selected by Gaye from Off The Shelf.
Check out the other cooks. Gaye Sarah and Margaret,
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