Balsamic Chicken and Pears

This was good, though the chicken was blandish. I think next time, I will marinate the chicken in the oil thing PLUS balsamic vinegar, rather than just the oil thing.

I got the recipe from the Tyson Foods website.

4 boneless skinless chicken breasts

2 pears, cored and thinly sliced

1/2 cup red onion, thinly sliced

3 teaspoons olive oil (why didn’t they just say 1 tablespoon?)

1/2 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon balsamic vinegar

1. Preheat oven to 450°F. Wash hands. Place pear and onion slices in a single layer in 13 x 9-inch baking dish. Combine oil, thyme, salt and pepper in a shallow bowl. Spoon half of mixture over pears and onions. Cover dish tightly with foil; bake 10 minutes.

2. Meanwhile, place chicken in remaining mixture, turning to coat on all sides. Wash hands.

3. Uncover pear and onion slices; arrange chicken on top and drizzle with vinegar. Discard remaining oil mixture. Bake uncovered 20 minutes more or until chicken is done (internal temp 170°F).

If I make this again, I will do step 2 first, adding balsamic vinegar, and let it marinate for about half an hour…

Also, I know I used more than what they recommended of the oil/herb mixture AND the vinegar. I don’t understand how you can make 1 tablespoon of something drizzle over a 13 by 9 inch baking pan! Anyone? Is this possible?

Also, I only made 2 chicken breasts, and used a white onion instead of red, because I don’t like red onions.