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 Makes 4 servings (considering 6 oz serving of chicken each) IngredientsFor the chicken1.5 lb boneless, skinless, thin-sliced chicken, preferably organic1 tbsp balsamic vinegar½ tsp dried oregano½ tsp dried basil½ tsp salt½ tsp pepper For the relishOlive oil1 large yellow onion, sliced2 cloves garlic, chopped¼ tsp sugar¼ tsp salt½ tsp pepper1 tbsp balsamic vinegar1 pint cherry tomatoes, halvedCrushed red pepper flakes, per your taste (optional)1½ cup basil, julienned Combine all the ingredients for the chicken in a large bowl and set in fridge to marinate for a few minutes. Meanwhile, heat up a sauté pan and drizzle olive oil in it. When oil is hot, add the chicken in batches, cooking until browned and cooked through on the inside. Set cooked chicken aside and cover with foil.To prepare relish, heat another sauté pan, and drizzle in some olive oil. When oil is hot, add onions and stir once to evenly distribute oil. Allow onions to cook, stirring occasionally, until they begin to brown and caramelize. You will get browned spots on the pan, just scrape those in with the onions. Caramelization should take about 10 minutes, and you want the onions to be very soft and browned. Add sugar, salt, pepper, and garlic, and continue to cook onions for a few more minutes. Once they have caramelized, add the balsamic vinegar, and stir for a minute. Add cherry tomatoes, and cook for about 7-8 more minutes until they are softened and slightly caramelized themselves. Off the heat and add crushed red pepper flakes, if desired, and the basil. Stir together. Adjust seasonings if needed.To serve, plate the chicken, and heap relish over it. The relish will have a fresh, sweet-tart flavor and will pair beautifully with the chicken. |
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