Ingredients
Equipment
Method
- Wash, peel and chop the onion.
- Wash and cut the cherry tomatoes into 4 quarters or two, whichever you like.
- Sauté the onion and cherry tomatoes in Belmorso EVOO for about 10 minutes. Lower the heat, and season with salt and pepper.
- In the meantime, prepare your chicken breast on the baking dish. Bake it for 15 minutes on one side. Put it on the lower level of the oven so it cooks gently and stays moist.
- Take your chicken out of the oven and turn it.
- Take the tomatoes and onions off the hob, and spread them on top of the chicken breasts.
- Sprinkle the Italian mixed herbs, drizzle a little Belmorso EVOO, top with the pre-grated parmesan cheese, and bake for another 10 minutes at the top of your oven.
- Take the balsamic chicken breast out of the oven and serve.
- Top with fresh basil leaves (optional), and drizzle more Belmorso EVOO, and plenty of Belmorso IGP Balsamic Vinegar of Modena. Buon appetito!
Nutrition
Notes
This low calorie Italian balsamic chicken breast gives you both the protein and the vegetables. If you'd like a side of carbs, you can add a few potatoes, some rice, or a slice of bread.