Balsamic Chicken

I didn't want to make a traditional roast dinner type meal, I had some chicken breasts in the fridge and some good potatoes to roast, but wanted to try something different.

I came across a recipe on the BBC recipe site and modified it with what I had!

Ingredients:
3 or 4 chicken breasts (I prefer skinless but use what you like!)
Oil (I use extra virgin olive oil, use sunflower or whatever you have)
1 clove of garlic chopped/crushed
1 tin of chopped tomatoes
1 dessertspoon of balsamic vinegar
1 dessertspoon of soy sauce

Method:
In a heavy bottomed pan or le creuset style casserole dish place it on the hob with a splash of oil in to heat up. Once hot add the chicken breasts and cook for 2 mins each side to seal it off and get some colour. Add the garlic to cook a little when turning the chicken over.

When both sides are sealed add the balsamic vinegar and the soy sauce and let it coat the chicken - like a hot marinade. After 1 min add the tomatoes and then put in the oven for 15 mins uncovered on gas mark 7/220 oC.

I served this with roast potatoes that I part boil for 10 mins, drain and then shake the colander/pan to fluff them up a bit around the edges and then tip into a preheated roasting tray with extra virgin olive oil in. I add some sea salt, black pepper and sometimes garlic/rosemary/other herbs. Cook in the oven turning occasionally for 40 - 45 mins on gas mark 7/220 oC.

Steamed Chantenay carrots and broccoli finished it off nicely! It was very yummy and I wish the picture did it justice.