Garlic Balsamic Chicken
Serving Suggestions
  • Boil artichoke, split in half lengthwise...drizzle with Garlic Balsamic and finish by grilling

  • Perfect for dressing a classic caprese salad

  • Great on hot pasta or for a cold pasta salad dressing

  • Drizzle on grilled or roasted vegetables



  • 1/3 c Big Sur Gourmet Garlic Balsamic

  • 1/2 c chicken broth

  • 2 tbls white sugar

  • 1 tsp dried Italian herb seasoning

  • 4 boneless, skinless chicken breasts

  • 1 tbls Rideout Bistro Oils EVOO



  1. Whisk together the Garlic Balsamic, chicken broth, sugar, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.

  2. Heat the California Mission EVOO in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side.

  3. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.


  • 2 tbls Rideout Bistro Oils California Mission EVOO

  • 4 boneless, skinless chicken breasts - cut into strips

  • salt and pepper to taste

  • 1/3 c Big Sur Gourmet Garlic Balsamic

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 orange bell pepper, thinly sliced

  • 1 medium onion, thinly sliced

  • 2 cloves of garlic, finely chopped

  • 1 tbls dried basil



  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.

  2. Heat Garlic Balsamic in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil.

  3. Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.

  4. Drizzle a little more Garlic Balsamic over top just before serving


  • 8 Roma tomatoes, diced

  • 1/3 c chopped fresh basil

  • 1/2 c shredded Parmesan cheese

  • 2 tbls Big Sur Gourmet Garlic Balsamic

  • 1/4 tep kosher salt

  • 1/4 tsp freshly ground black pepper

  • 1 loaf French bread, toasted and sliced



  1. In a bowl, toss together the tomatoes, basil, and Parmesan cheese. Mix in the Garlic Balsamic, kosher salt, and pepper.

  2. Serve on toasted bread slices.

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