I've been looking for Mediterranean-style recipes for their healthiness and hit the jackpot with this one - light & flavorful and perfect with a glass of red wine!
Ingredients:
- 4-6 cut up boneless skinless chicken breasts (mine were huge, so I used 3 which was 2.5 lbs)
- 2 14.5 oz can diced tomatoes (with juice of course)
- 1 small onion, thinly sliced
- 4 garlic cloves
- 1/2 cup balsamic vinegar
- 1 tbsp. olive oil
- 1 tsp each: dried oregano, basil, and rosemary
Directions:
Place ingredients in the crockpot in this order:
- Pour the olive oil in crockpot
- Add chicken
- Add sliced onion
- Add dried herbs and garlic cloves
- Pour in vinegar
- Top with tomatoes
- Cook on high 4 hours, serve over pasta or rice.
What we changed (it's what we do):
1. We served the dish over angel hair pasta which I think was perfect - thin and light and allowed the flavor of the chicken & sauce be the highlights.
2. We were out of fresh garlic, so I used 8 tsp of minced garlic, and admittedly had a slightly heavy hand. But there was not an overt taste of garlic, so I'd say it turned out just fine!
Our thoughts:
Fantastic! The chicken ended up shredding itself when the dish was stirred, so it soaked up even more of the tasty sauce. No one spice or seasoning stood out - everything, including the vinegar, blended together perfectly. We served with a Portuguese red wine (Samora - Vinho Regional Tejo) which balanced the hearty flavors nicely. This dish will definitely be in our dinner rotation!
