A few weeks ago I mentioned my constant search for new and easy recipes to make during the week. Whenever I make dinner I typically make enough so that Whit and I have leftovers for lunch the next day. Not only does this help cut back on spending it also helps me in making healthier choices.
So, last week I opened up my trusty Cooking Light Magazine and flipped through the pages until I found something that we both agreed on. There was a pork chop recipe with roasted vegetables that caught my eye, and with a few substitutions later we had a delicious meal. We had plenty of chicken at home so we decided to use that instead of the pork chops.
I omitted the parsley (I forgot to buy it) and I topped it with cheese when I was ready to serve. I used this 7qt roaster which was the perfect size for this meal. Side note, I highly recommend making extra balsamic sauce because it's so delicious.
Recipe adapted from Cooking Light
Chicken with Balsamic Roasted Vegetables & Gorgonzola
4 boneless skinless chicken breasts
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil, divided
12 ounces small red potatoes, halved
3 tablespoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon chopped fresh thyme
1 medium red onion, peeled and cut into 8 wedges
1 (8-ounce) package cremini mushrooms, halved
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1. Preheat oven to 425°.
2. Heat a large heavy roasting pan over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned. Place chicken on a plate (chicken will not be completely cooked through). Reduce heat to medium-high. Add potatoes to pan, cut sides down; cook 2 minutes. Remove pan from heat.
3. Combine remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, vinegar, and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons balsamic mixture, thyme, onion, and mushrooms in a bowl, tossing to coat. Add mushroom mixture to pan. Bake at 425° for 25 minutes, stirring after 10 minutes. Arrange chicken over vegetables; bake 10 minutes or until completely cooked through. Remove chicken from pan. Sprinkle vegetable mixture with remaining 1/4 teaspoon salt. Place 1 cup vegetable mixture on each of 4 plates. Top each serving with 1 chicken breast, 2 teaspoons remaining balsamic vinegar mixture, and 1 tablespoon Gorgonzola cheese.
4. Note: I made extra balsamic mixture to pour over leftovers the next day so the chicken would be moist.