Balsamic Chicken with Tri Color Tomatoes

When I was a culinary intern at a resort in Pensacola, Florida one of the salads I made on the pantry line was an Heirloom Tomato salad. It was the first time I’d worked with heirlooms, but I loved how colorful and vibrant they look. So when I saw some tricolor cherry tomatoes at Trader Joe’s the other day, I was reminded of all those heirlooms and I was like “Oh hello little tomatoes, I’m gonna bring you home with me..” I don’t usually talk to the food at the grocery store. But sometimes my mom and I talk to the TV when Regis & Kelly is on. DON’T JUDGE US. ok anyway… I decided to cook these little beauties with some orange bell pepper and peach balsamic vinegar and it became a lovely little combo that goes great with chicken. So you can make this recipe and then eat it while talking to the TV show of your choice…or while talking to other people. Whatever floats your boats, people.

Ingredients: 3 servings

  • 2 cups mini tri color cherry tomatoes
  • 1 orange bell pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/3 cup peach balsamic vinegar (regular balsamic will work fine too)
  • 3 boneless, skinless chicken breasts
  • 1/3 cup flour
  • salt & pepper (to taste)
  • 4 tablespoons herbed goat cheese, crumbled


Cut tomatoes in halves and bell pepper into thin strips. In a skillet, heat olive oil and garlic over medium high heat for a few minutes. Next add tomatoes & bell pepper and cook for 1-2 minutes. Add balsamic vinegar and let cook down at medium heat for 10 minutes. Take vegetables out of the skillet and set aside.

Slice chicken breasts into strips and dredge in flour until covered. Cook chicken breasts over medium high heat in the same skillet used for the vegetables. (the chicken will absorb all the balsamic, garlic and veggie flavors. delish) When chicken is done, add vegetables back into pan and leave on heat until heated through. Before serving add crumbled goat cheese on top.




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