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,
Linked to Full Plate Thursday See Ya at the Gumbo Treasure Box Tuesday Two Cup Tuesday Fat Tuesday Hearth and Soul Hop Real Food Recipe Round Up