Very good! I scaled this to two servings for Hubs and me. I made the tomato relish portion of this recipe, cutting the balsamic and olive oil in half. I made it in the afternoon and let it sit at room temperature until serving. And in order to save some calories, I just salted and peppered my chicken and seared it in a little olive oil, skipping the entire breading/frying process. My way was quick and easy and I would definitely do it that way again. Fresh basil and a good quality olive oil and balsamic vinegar are key to this recipe. Here’s a tip: If you think your balsamic vinegar isn’t quite the quality it should be, you can add just a touch of brown sugar to it to give it more depth.
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Very good! I scaled this to two servings for Hubs and me. I made the tomato relish portion...