I spotted this recipe a few days ago in Donna Hay’s No time to Cook. The recipe looked so yummy and easy that I had to give it a go and we all devoured it. Seriously, it took no longer that 20 minutes to cook the whole dinner and I was amazed at how moist the chicken turned out. This recipe allocates 1 small chicken breast per person, but ours were bigger, so we only used half a breast each (and with veggies underneath that was more than enough for each of us). So I’m thrilled that this ticks the affordable box as well as those of taste and ease. As well as all these things, this recipe is gluten, diary and egg free! The recipe that follows serves 4 and will cost no more than $10. Hope you enjoy it.
- 1 cup balsamic vinegar
- 2 tablespoon oregano leaves (dried is fine, fresh is better)
- 4 tablespoons brown sugar
- 1 teaspoon cracked black pepper
- 4 x small chicken breast fillets, halved lengthways
- 4 x spring onion, finely sliced or 1/2 cup basil leaves (roughly torn)
1. Decide what veggies you want to serve this with (I suggest steamed carrots, beans, broccoli and mashed potato) and get them going. Meanwhile, place vinegar, oregano, sugar and pepper in a medium non-stick frying pan over medium heat and cook for 3-4 minutes, or until the liquid has thickened slightly.
2. Add chicken and cook for 3-5 minutes each side, or until cooked through.
3. Stack up your chosen veggies on each plate (mashed potato works best on the bottom). Place pieces of chicken across the top. Drizzle the dish with the remaining vinegar mixture from the pan. Top with spring onions or bits of torn basil.