May 21, 2012 - Balsamic Tomato Chicken Review

So, as you might have guessed by the most recent photo posted, I got to try the oven-roasted balsamic tomato recipe as a sauce for chicken breasts. How was it? Well, it was good! I ate every last bite and enjoyed it. The chicken itself turned out great. Boneless, skinless chicken breasts in the oven can be tricky because they can easily become dry but this time it held up very well. Was it great? Well, in the last post I mentioned that I'd only ever tried the application as a sauce for spaghetti or mussels. I think I prefer it as a pasta sauce. I may try it with a fresh fillet of fish sometime. Will I ever try it on chicken again? Maybe. It was good enough to eat (or serve) again. The next time I make the sauce I might use it in something I never have before. This is certainly not a recipe of my own, it's a technique a friend in Calgary showed me years ago and where she got it from I may never know. It is Italian in origin. You can use larger Roma tomatoes for the same technique but you would need to double your cooking time. I've only ever used the cherry tomatoes for this technique but using Romas could open even more doors for uses (for example you could take the whole roasted tomato and top it on a nice Italian sandwich or even on a toasted slice of artisan bread with some herbs and a little more olive oil for a bruschetta type approach). 

So do I recommend this sauce as a chicken marinade? If it intrigues you enough to try it then I encourage it but personally I think there are better ways to enjoy it. It can be kept in your refrigerator for up to a week and reheated after so why not make a batch and see what you like it on best? As with everything else in your kitchen, be creative.

B