Balsamic Roasted Chicken
Place chicken breasts and 1 cup of marinade (recipe on site) in a gallon sized, plastic zip bag. Refrigerate for at least 30 minutes or up to an hour.
Transfer the chicken to a prepared baking dish in an even layer and discard the marinade.
Roast at 425°F for 20 to 25 minutes, then add the tomatoes and drizzle 1/4 cup remaining marinade over chicken and tomatoes.
Return the chicken to the oven and roast for an additional 10 to 15 minutes until an instant read thermometer reads 165°F when inserted into the thickest part of the chicken.
Allow the chicken to rest for 10 minutes before serving.
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