I've almost forgotten about dairy. Almost. There's no substitute for cheese. I don't believe otherwise. Hopefully someone in the blogosphere will tell me a great alternative, but until then, I will only hold out hope that its possible to make that creamy, cheesy goodness without dairy... and soy, thank you very much.

Anyhoo.... I made this recipe last night, and it's not just dairy free. It's gluten free, and all the other frees. And it's amazing. Have you ever made a balsamic reduction? Seriously one of the best things ever... so easy, and it's really sweet as anything... so much so that I'm imagining it on raspberry sorbet instead of chocolate. That's a big reach for a chocoholic like me.

This recipe is from A Life of Happenstance, and I can't wait to try more of her recipes!

You season your chicken with salt, pepper, basil and olive oil. The bruschetta is simple too: tomato, red onion, fresh basil, garlic, salt, pepper and balsamic vinegar. EASY as pie! 

Baked Chicken
4 chicken breasts (should be 1 ½ to 2 pounds)
1 Tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
Tomato Topping
1 pound roma tomatoes, deseeded and chopped (should be about 2 cups worth)
1 garlic clove, finely minced
¼ cup chopped red onion
10 basil leaves, chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
Balsamic Vinegar Glaze
1 cup balsamic vinegar
Allow the chicken to rest at room temperature for 10 to 20 minutes. This will allow for even baking and a juicier chicken! Pat both sides of the chicken dry with a paper towel and place in a baking dish.
Preheat oven to 400F. In a small bowl mix together the dried basil, salt, and ground black pepper. Drizzle the olive oil over the chicken and rub it in with your fingers. Sprinkle the dried basil mixture over the chicken breasts and then flip the chicken breasts over and repeat.
Bake for 20 to 35 minutes until the chicken has reached an internal temperature of 165F and is no longer pink. The size and thickness of your chicken breasts will determine your cook time!
Remove from the oven and cover the baking dish with aluminum foil. Allow to rest for 10 minutes before serving.
Tomato Topping
Place all of the topping ingredients in a bowl and mix until well combined.
Balsamic Vinegar Glaze
Pour the balsamic vinegar into a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer for 5 minutes or until the vinegar has reduced by half.
Remove the glaze from the heat and cool for 5 minutes.
Drizzle the glaze over the chicken breasts and top with the tomato topping. Serve while the chicken is still warm.
Leftovers can be kept in tightly sealed containers in the refrigerator for 3 to 5 days.

Word to the wise: double the glaze!!

Need more help with your sensitivities? I'm here for you! Thriving with Food Sensitivities 101 will help you figure out what's going on, and you'll get a food journal, plus a menu planning module added in. Enjoy!


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