Happy Sunday and welcome back to R&R!! I’m so glad you’re here 😍
So if you didn’t notice, I’ve moved to a new email platform. I won't bore you with the details of why I switched, but the long and short of it, I tried the cool new tool and it didn't deliver. Disappointing all around. But hurray, because it pushed me here and I’m really enjoying Substack!! And don’t worry it’s still the same R&R, just better 😜
IICYMI: Recipes from last week
Herby Rice Noodle Salad with Poached Chicken and Crispy Shallots
Recipe | VideoLemongrass Chicken Lettuce Wraps with Crisp Rice
Recipe | Video
this week’s recipe: balsamic chicken with marinated tomatoes and bocconcini
I don’t know what my deal is but I have been CRAVING balsamic vinegar like nobody’s business over the last few weeks. And no I’m not pregnant mom lol. But I have been literally dreaming about balsamic glaze on anything I can get my hands on. So I figured I might as well put that craving to good use and create a recipe. I was thinking a caprese melty chicken type situation, but was swayed when I saw a recipe for marinated tomatoes and decided since it’s summer and you all seem to love chilled recipes right now, let’s go there instead. Tie that in with one of my favorite ways to prepare chicken breasts - a tangy vinegar-y sauce, and here we are! 🎉
A few FAQ’s I’m anticipating:
Can you broil this and melt the cheese? ABSOLUTELY. I like the balance of the cold tomatoes and cheese with the hot chicken, but it is also fire if you melt it.
Should you make extra marinated tomatoes to eat all week? YES. And if you toast a pita or bread and then top it with the tomatoes and cheese and broil and drizzle it with the dressing and balsamic glaze you are in for a REAL treat.
Could you make this into a sandwich? Heck 👏 yes 👏 and it is amazing.
Is this good for meal prep or leftovers? A resounding YAAAS. I think this actually gets better the next day because it has more of a chance to marinate in that juicy sauce.
And don’t be shy - if you have more questions, hit me up! You can actually comment on this post now that we’re in Substack. 😏