4 Tbsp balsamic vinegar
4 boneless, skinless chicken breasts
2 medium-large potatoes
¾ c sliced onion
1 tsp olive oil
¼ to ½ tsp thyme
Salt to taste (optional)
Freshly ground black pepper to taste
1.Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
2.Preheat oven to 350 degrees.
3.Wash potatoes thoroughly and cut into ¼ inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
4.Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
5.Mix in remaining tablespoon vinegar.
6.Mix in potatoes.
7.Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Spring potatoes with about ¼ tsp of thyme.
8.Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
9.Bake for 30-45 minutes or until chicken is cooked through.
Yield: 4 servings