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06-24 Italian "Salsa" Chicken

Start by making a reduction/glaze of balsamic vinegar, boil
1 c balsamic vinegar
over med. hi heat until reduced to thick sauce/glaze. (20 min or so)

Mix together
2 T balsamic glaze
3 sprigs of fresh oregano, chopped
3 sprigs of fresh basil, chopped
18 cherry tomatoes, various colors if possible, cut in half
1 t red pepper flakes, maybe even more if you like
3 cloves garlic, minced
1 lg shallot, minced or 1/2 small onion, minced
1 T olive oil
salt and pepper
Mix well and set aside

Heat oven to 400 degrees and in oven-safe skillet place:
2 T olive oil
3-4 boneless, skinless chicken breasts, "salted and peppered"
Cook 3 minutes, turn over and cook 3 more minutes
Then place skillet in oven and cook for 6 more minutes
Remove and slice breasts, drizzle salsa on top of chicken slices.
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