A new way to dress up chicken

When watching what you’re eating and trying to lose weight, a lot of times chicken becomes a go-to dish. However, after a while, chicken can become boring and predictable.

I mean, how many chicken recipes are there? Buffalo chicken, BBQ chicken, chicken salad, chicken wraps, chicken nuggets, chicken noodle soup. After a while you start sounding like Bubba from “Forrest Gump.”

Well, let’s add balsamic vinegar chicken strips to the list.

What I loved about this recipe was that it simple and it gave a nice break from another night of chicken.

The marinade is easy to make – and the longer you can let it sit in the chicken, the more flavors you can get out of it. The 30 minutes that the original recipe recommended is plenty of time, but there is no harm in letting it sit for longer.

When I found the original recipe, it did not specify on whether to cook the chicken with the marinade or without. I did it with, and personally, I loved the way it turned out. It really cooked in the flavors and gave plenty of the leftovers to make an ample amount of sauce.

Using two pounds of the chicken gave plenty to eat, so I had some leftovers. But like so many chickens, the leftovers were easily used in a salad the next day.

Dinner and lunch that was easy to make and wasn’t hard on the wallet. Now that’s my kind of cooking.