Tony's Balsamic Roasted Chicken.
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Ingredients requirements - Tony's Balsamic Roasted Chicken:
- Require for Chicken.
- Need 4 of bone-in chicken breasts.
- Prepare 3 tbsp extra virgin olive oil.
- Give 1 of salt, pepper, oregano flakes to taste.
- Require for Vinaigrette.
- Give 1 cup for balsamic vinaigrette.
- Prepare 1 tbsp for honey.
- You need 2 tbsp for white wine.
- Need 2 tsp of cayenne pepper.
- Prepare Sides.
- Require 2 can of Black eyed peas.
- Prepare 1 lb of collard greens.
- You need 1/2 white onion.
- Prepare Garnish.
- Need 2 - roma tomatoes.
- Require 4 oz of fresh mozzarella.
- Give 1 for salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste.
Tony's Balsamic Roasted Chicken instructions:
- Heat 2 Tbsp olive oil in a sauté pan..
- Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano..
- Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes. I suggest covering with aluminum foil to prevent splashes and help with cooking..
- While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge..
- Also, in a small sauté pan, add balsamic vinaigrette, honey, wine, and pepper. Bring to a boil, then reduce to a simmer uncovered, stirring occasionally..
- Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside..
- Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan..
- slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet..
- Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done..
- Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic. top collard greens with black eyed peas. Enjoy this dish with your favorite Chardonnay..
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