Recipe: Rosemary balsamic chicken with red peppers

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Ah, balsamic vinegar. Such a unique taste – a sweetness that adds so much flavour to everything, from strawberries to steak. For this recipe, it provides the base for a delicious marinade for chicken and sweet bell red pepper. We made this tonight for dinner and it was a lovely combination alongside wild rice.

Ingredients (for 2 servings):

  • 2 breasts of chicken
  • 1 whole red bell pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tsp. ground black pepper
  • 2 cloves of garlic
  • 4 sprigs of rosemary

Directions

  1. Chop 2 sprigs of rosemary, avoiding the centre stem. Set aside.
  2. Crush garlic cloves. Set aside.
  3. Drizzle both sides of chicken with most of the balsamic vinegar and olive oil (save some for later as well).
  4. Coat chicken with chopped rosemary, garlic and pepper and marinate for at least 10 minutes.
  5. While chicken is marinating, chop the red pepper into easy-to-fry slivers.
  6. Place chicken in pan and fry for 3-4 minutes. Flip chicken.
  7. Add red pepper slivers to pan as well, along with more oil and vinegar.
  8. Continue cooking for a few more minutes until chicken is no longer pink inside.
  9. About a minute before you finish, add 2 sprigs of whole, fresh rosemary to the pan.
  10. When done, arrange on a plate with your side dishes of choice and garish with the sprigs of rosemary.

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One thought on “Recipe: Rosemary balsamic chicken with red peppers

  1. Pingback: Recipe: Sweet & spicy chicken | All Things Nice

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