Baked Balsamic Chicken

We had two delicious dinners last week inspired by balsamic vinegar. Actually, balsamic vinaigrette, since my husband did the grocery shopping. Silly boy-he thought vinaigrette and vinegar were the same thing! So yes it had more calories than if we had made it with straight vinegar but maybe that's what made it so delicious! I can't vouch for how it would taste with balsamic vinegar but I think the taste would be similar.

Last Wednesday, I stayed up till 1 (whoops) cooking dinner for the next two nights. Thursdays are super busy so we usually have another crock pot meal or leftovers. I decided to cook for Thursday and Friday and decided to switch the recipe up a bit. This is the first recipe. It's inspired by this recipe from Food.com but I switched it up a bit.

4 chicken breast halves (2 whole breasts)

2 cloves of garlic

1/2 cup chopped onion

1/4 cup balsamic vinaigrette

1 tbsp olive oil (I would omit if you are using a vinaigrette)

1.5 tsp dried oregano

1 tsp kosher salt

1/2 tsp fresh ground black pepper

Preheat oven to 400º. Chop onion and garlic and place in the bottom of a 9 by 13 inch glass baking dish. Place chicken breasts in pan. Pour the balsamic vinaigrette over the chicken and sprinkle evenly with the oil (if using), oregano, salt, and pepper.

Bake the chicken for 20 minutes and then baste with the juices. Bake 20 more minutes or until the juices run clear and the chicken is fully cooked. Serve chicken with juices spooned over them. Enjoy!