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Balsamic Chicken With Cherry Tomatoes & Mushrooms


  • 4 chicken breasts or a package of fresh chicken tenders {I use air chilled chicken tenders}
  • 1 onion medium chopped
  • 2 cups cherry tomatoes 1 package sliced in half
  • 1 1/2 cups mushrooms sliced
  • 1/2 cup parmigiano reggiano cheese
  • basil chopped {I used 5 large leaves} use more if you like
  • 2 tablespoons balsamic vinegar
  • 2 teaspoon olive oil divided - one tablespoon for cooking mushrooms and onions and one tablespoon for balsamic mixture
  • 1/4 cup water
  • 1 teaspoon garlic chopped
  • salt and pepper to taste


  • I have come to realize I really like to have my veggies cooked...so I have begun to sauté them before adding them into a casserole.
  • Preheat oven to 325 degrees.
  • In a skillet I pre-cooked my chicken in a small amount of water instead of olive oil to save on calories. In a second skillet I added 1 teaspoon of olive oil and sautéed the chopped onion and mushrooms until tender.
  • In a mini food processor {or blender} I blended 2 tablespoons of balsamic vinegar, 1 teaspoon olive oil, garlic, basil and water.
  • Fill the bottom of a casserole dish with the chicken, adding the mushroom and onion mixture and top with tomatoes. Add salt and pepper to taste then pour the balsamic mixture over the chicken and dust with cheese. Bake for 20 minutes or until tomatoes are wilted.
  • Cauliflower rice makes a great alternative to rice.


Serve with your choice of rice or riced cauliflower.