Fustini's Oils and Vinegars
Balsamic Basil Chicken

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Balsamic Basil Chicken


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Balsamic Basil Chicken


  • 1/4 cup plus 2 tablespoons Fustini's Basil Crush olive oil
  • 3 tablespoons Fustini's 18 Year Traditional balsamic
  • 1 tablespoon Dijon mustard
  • 2 lbs chicken cuts of choice
  • Kosher salt & freshly ground black pepper
  • 1 large zucchini, cut into half moon slices
  • 1-pint cherry tomatoes halved
  • freshly grated parmesan, for garnish
  • thinly sliced fresh basil, for garnish


Step 1. 

In a large bowl, whisk together ¼ cup of olive oil, vinegar, and mustard. Add chicken pieces and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.

Step 2. 

Preheat the oven to 425°. Heat a large oven-safe skillet over medium-high heat.  Shake off excess marinade from chicken and season all over with salt and pepper. Add to hot pan presentation-side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on the other side, about 6 minutes.

Step 3. 

Scatter zucchini and tomatoes around the chicken and drizzle with remaining olive oil. Season vegetables with salt and pepper, then transfer skillet to oven and bake until a thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°, about 15 minutes more.  Garnish with Parmesan and basil before serving.

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