I wasn't in the mood for pasta, so I made this with roasted potatoes. The sauce was fantastic, but unfortunately it really needed pasta to soak it up. The potatoes probably would have been good, except that the rest of the meal was taking a long time to come together and I forgot about them in the oven. They were more like potato chips. I had a lot of tomatoes from my final harvest that needed to be used up, so I decided to try a roasted tomato salad dressing I'd seen Rachael Ray make a few times. It wasn't impressed - it was a little too sweet because of the balsamic vinegar, which also masked the flavor of the tomatoes:
I'd definitely make the chicken again, but I'd serve it over pasta instead.
Holy cow! That looks yummy :). How did you make the roasted potatoes? :)
ReplyDeleteAmy - Thanks! I scrubbed the potatoes and then sliced them into rounds. Put the rounds on a baking sheet, drizzled with a little oil and sprinkled with salt, pepper, fresh chopped rosemary and thyme and cooked at 450, flipping once when they got brown on the bottom side.
ReplyDeletethe chicken looks great! I think my hubby would love the spice.
ReplyDeleteThis whole meal looks delicious!
ReplyDeleteThe meal looks delicious. I would definitely like to try this.
ReplyDeleteEverything look wonderful. I just love roasted potatoes and those look sooo good.
ReplyDeleteMe again! I just left you an award on my blog!
ReplyDeletePatsyk - It's SO good! I'd definitely recommend it.
ReplyDeleteColleen - If you make it have it with pasta! Trust me. :) And thanks for the award! I'm so glad you got into blogging.
Debbie - Thanks!