Caprese Chicken with Roasted Tomatoes

Best Balsamic Chicken with Roasted Tomatoes

This is an easy, nutritious meal best served with a green veggie or pasta. A fabulous variation on our Caprese Chicken recipe!



Preheat Oven to 450 DF.  

  1. Place chicken breasts in a baking dish and drizzle with Tuscan Herb olive oil. Arrange the tomatoes and red onions around the chicken in the dish. 
  2. Drizzle our traditional 18-year-old balsamic vinegar over the chicken breasts and tomatoes and onion mixture. Salt/pepper to taste. Then, sprinkle dish with Italian seasoning blend. 
  3. Bake in preheated oven for 30-35 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. 
  4. Sprinkle with mozzarella cheese and continue to cook to melt cheese (about 5-10 minutes more). You can also do this in Broil mode for 3-4 min. 
  5. Garnish with basil chiffonade, and serve with veggies or pasta drizzled with the pan juices.

Fresh Harvest Premium Olive Oil and Balsamic

Ultimate Brussels Salad

Brussels sprout salad with craisens and pistachios

Fix this amazing salad for your guests and don’t tell them it’s Brussels sprouts – they’ll love it and will be guessing why it tastes so wonderful. This blend offers sweet, dried cranberries and salty Pistachios and more. It’s a hit! 

For the dressing:

For the salad:

  • 1 lb. (16 oz.) fresh Brussels Sprouts
  • ½ cup dried cranberries
  • ½ cup chopped Pistachios
  • ¾ cup freshly grated Parmesan or Romano cheese, plus some shaved slices for garnish
(Check out the Tea and Spice Exchange in Bentonville, AR for some amazing herbs and spices. Their Sumac is terrific too. And they ship from their site.)

Directions: In a medium bowl whisk together Fresh Harvest EVOO and Premium White balsamic, salt, mustard, shallot, sumac and fresh lemon juice until well blended. Allow to sit covered in refrigerator for around 30 minutes.

Optional: If you have a small blender or bullet, blend these ingredients well – makes for a better dressing! Then let chill in the fridge while you make the salad.

Wash the Brussels Spouts. The big SECRET here is to let them hydrate for at least 20 minutes in a bowl of cold water. Let them soak while the dressing is chilling. Dry and cut. Hold the stem ends and cut them crosswise into thin slices. Place them into a large bowl. Toss the sliced Brussels with the chilled vinaigrette. Then toss in the dried cranberries, chopped Pistachios and cheese.

This is a super healthy, raw salad that can be a meal. Hydrating the sprouts removes bitterness. Awesome! Keeps 3-4 days in fridge. 


Fresh Harvest Premium Olive Oil and Balsamic