This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
With my mum gone to the country for Lunar New Year, my dad and I are left on our own. I’ll be the first to admit that we have horrible eating habits when she’s gone. My dad always make his peanut butter steak sandwich, his number one favourite thing that he cannot make when Mum’s here, and I’m all about the microwaveable stuff that’s processed. In other word, it’s whatever convenient for me.
Well, tonight, I decided to try out something different. The other day, I saw this garlic roasted broccoli recipe. Being a fan of anything garlic-related, I decided to try this with chicken and hoped I knew what I was doing without burning down our flat. Luckily, I didn’t do the latter, and the chicken came out well. It was so, so easy, and it was a hit with my dad and me! We both loved it, and I paired the chicken up with some mixed veggies that comes in one of those microwaveable steam-in-a-bag thing and with Campbell’s Tomato Roasted Garlic Bacon Bisque. The bisque was really good despite it being ready-made. Even Dad enjoyed it, and he’s not much of a soup fan! Anyway, balsamic garlic is like my new favourite thing, and if you are curious, see below my recipe :D
Balsamic Garlic Chicken
4 chicken tenderloins
1. Preheat oven at 375.
2. In a baking dish (I used a glass one), combine the first five ingredients and mix well. I kind of eyeballed the amount . . . so if I had to guess it’d be 3T olive oil, 3T balsamic vinegar, 2T garlic, and a 1/4 (or less) teaspoon salt and pepper.
3. Marinate the chicken with the sauce.
4. Bake for 30 minutes, turning the chicken over halfway.