BAKED CHICKEN BREASTS WITH PEAR TOMATOES AND BALSAMIC VINEGAR
Yield Portion Size
12 portions
()
12 |
Bone-in chicken breasts
|
1 tsp |
Kosher salt
|
3 lbs |
Angela Mia® Whole Peeled Pear Tomatoes with Fresh Basil, undrained
|
4 cloves |
Garlic, minced
|
2 tsp |
Dried oregano
|
1-1/2 cups |
Balsamic vinegar
|
3/4 cup |
Brown sugar
|
1/2 cup |
Capers, drained
|
1/2 cup |
Fresh basil, chiffonade
|
1/3 cup |
Olive oil
|
Black pepper, as needed
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 68 mg | 7% |
Carbohydrate | 26 g | 9% |
Cholesterol | 130 mg | 43% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 14% |
Potassium | 408 mg | 0% |
Calories | 469 kcal | 23% |
Sodium | 783 mg | 33% |
Protein | 47 g | 94% |
Polyunsaturated Fat | 3 g | 16% |
Saturated Fat | 4 g | 21% |
Sugars | 22 g | 2% |
Dietary Fiber | 2 g | 8% |
Vitamin C | 12 mg | 20% |
Vitamin A | 708 iu | 14% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 400°F.
-
Step 2
Lay chicken breasts in single layer in full size hotel pan. Sprinkle salt on chicken.
-
Step 3
Combine undrained Angela Mia® Whole Peeled Pear Tomatoes with Fresh Basil, garlic, oregano, balsamic vinegar, brown sugar, capers, basil and olive oil. Evenly distribute over chicken breasts.
-
Step 4
Bake 25-30 minutes or until chicken is thoroughly cooked.