Marinated Roasted Chicken Breast
Serves 4
Prep Time 35 mins
Cooking 30 mins
Level low
Ingredients
- 700r Chicken Breasts
- 10 Potatoes
- 4 Oregano
- 1 tbs Dry Tomato Flakes
- 1 Red Onion
- 360ml Chicken Broth
- Pinto's Pride Balsamic Vinegar
- Olive Oil
- Salt & Pepper
Marinate the chicken breast in balsamic vinegar for at least 30 minutes. Preheat oven to 200˚C
In a roasting pan or casserole dish, add the potatoes and onion. Season with salt, pepper and fresh oregano. Heat olive oil in large skillet and brown the chicken on both sides for about 2 minutes on each side. Season with salt and pepper. The chicken will be browned, but not cooked through. It will finish cooking in the oven. Add the chicken to the roasting pan and brush with another generous layer of balsamic vinegar. Add the chicken broth to the pan and sprinkle with the chopped oregano and tomato flakes.
Roast in the oven for 20-30 minutes until the chicken is cooked through and the potatoes turn golden brown. Serve with some fresh rucola leaves.
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