Thick, ripe and bursting with a tart fig flavor.
Pairs excellent with hot and citrus olive oils like our Baklouti and Lemon olive oil.
Add 1 tsp. of this or any balsamic to your water bottle for an all natural flavored water!
Roast vegetables in our Baklouti olive oil then drizzle on this fig balsamic for a new addicting dish!
Drizzle over roasted vegetables, mix into your favorite sauces and even marinade meats with this nicely balanced balsamic.
Our naturally flavored balsamic is aged in the traditional Solera Method and is PGI certified to come from Modena, Italy.
Baked Balsamic Chicken
•2 lbs (bone-in or boneless) skinless chicken breasts
(about 4 pieces)
•1 small onion, diced
•1/4 cup balsamic vinegar
-Balsamics to use: Traditional, Black Mission Fig, or Raspberry
•1 tbsp. rosemary olive oil
•4 garlic cloves, minced
•1 tbsp. dried oregano
•1/2 tsp. dried rosemary
•2 tsp. coarse whole grain mustard
•Salt and pepper
*You can marinade the chicken overnight or make it as is.
-Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.
-Place the chicken into a glass dish in a single layer and pour any excess marinade on top.
-Season with extra salt and pepper if desired.
-Place into oven, uncovered, and bake for 20 minutes.
Boneless Chicken Breasts
•Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)
•Bone-in chicken will take a bit longer, adding at least another 15-20 minutes onto cooking time.
•Serve over rice, a salad or with roasted vegetables.