Balsamic Chicken 😋
½ mug balsamic ginger
3 soupspoons honey
2 soupspoons olive oil painting
2 cloves garlic diced
1 tablespoon dried marjoram
¼ tablespoon fresh ground black pepper
4 boneless skinless funk guts( 6- 8 ounces each)
1 ½ mugs grape tomatoes halved
8 ounces fresh asparagus pikestaffs diced
1 zucchini diced
mug tattered provolone
1 mug tattered mozzarella
¼ mug fresh basil lists
Combine the balsamic ginger and honey in a small visage over medium heat. Bring to a low pustule and also poach for about 10- 12 twinkles or until it’s reduced by half. Remove it from the heat and let it cool.
Meanwhile in a small coliseum combine the olive oil painting, diced garlic, marjoram, and black pepper. Place the funk in a baking dish and encounter the oil painting admixture over both sides.
Once the balsamic reduction cools down pour it into the baking dish around the funk. Let the funk marinate for 30 twinkles flipping half through the marinating time. Add the tomatoes, asparagus, and zucchini.
Singe at 350 degrees for 20- 25 twinkles or until the internal temperature reaches 165 degrees. Sprinkle with the provolone and mozzarella.
Place under the toaster for 2- 3 twinkles or until the rubbish is melted and smoothly browned. Top with basil lists, fresh thyme, or red pepper flakes.