Ingredients:
2 chicken breasts, boneless and skinless
1 tomato, thinly sliced
Mozzarella cheese, sliced
Marinade sauce ingredients:
¼ cup Balsamic Vinegar of Modena
2 tbsp. Dijon mustard
1 tbsp. fresh squeezed lemon juice
2 cloves minced garlic
2 tbsp. olive oil
Thyme to season
Salt to taste
Black pepper to taste
Directions:
1. Preheat oven to 400 °F.
2. Marinade sauce: in a medium mixing bowl, mix together Balsamic Vinegar of Modena, Dijon mustard, lemon juice, garlic, olive oil, thyme, salt, and pepper.
3. Split the chicken breast in the middle horizontally without cutting through to the other side.
4. Add chicken to balsamic marinade sauce. Marinate for 2 hours.
5. Line a baking pan with parchment paper. Open the chicken breasts and place them on baking pan. Layer sliced tomato, mozzarella, and fresh basil leaves on one side; fold the other side on top.
6. Bake at 400 °F/200 °C for 25 minutes.
Strawberry and Avocado Salad
Ingredients:
1 cup avocado
1 cup strawberries
Fresh squeezed lemon juice (1 lemon)
1 tbsp. honey
1 tbsp. olive oil
1 tbsp. Balsamic Vinegar of Modena
Minced fresh ginger to taste
Black pepper to taste
Directions:
1. Cut avocado in half lengthwise, take out the seed. Cut each half into 4 equal pieces. Peel off avocado peel.
2. Slice strawberries.
3. Balsamic Vinegar of Modena dressing: in a small bowl, combine lemon juice, ginger, honey, vinegar, and pepper. Mix well.
4. In a serving plate, garnish avocado and strawberries with green salad at the bottom. Drizzle the dressing on top.
5. Serve with chicken on the side.
Strawberry Puff Pastry Dessert
Ingredients:
Strawberries
Puff pastry sheet
Balsamic Vinegar of Modena
Sugar
Powdered sugar
Directions:
1. Slice strawberries.
2. Dust cutting board with cornstarch, unfold pastry sheet onto cutting board and roll it flat. Cut out a round piece and press into a baking cup.
4. Add strawberry pieces to baking cup. Sprinkle with sugar and drizzle with Balsamic Vinegar of Modena on top. Fold pastry edge inside.
5. Bake at 400 °F/200 °C for 25 minutes.
6. Cool, sift powdered sugar on top and serve.
Learn more about Balsamic Vinegar of Modena
http://www.consorziobalsamico.it/
