1Begin by marinating the chicken. In a gallon sized bag or large bowl, whisk together the balsamic vinegar, olive oil, garlic, honey, dijon, Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken and marinate overnight or for at least 4 hours.
2Begin by marinating the chicken. In a gallon sized bag or large bowl, whisk together the balsamic vinegar, olive oil, garlic, honey, dijon, Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken and marinate overnight or for at least 4 hours.
3Begin by marinating the chicken. In a gallon sized bag or large bowl, whisk together the balsamic vinegar, olive oil, garlic, honey, dijon, Italian seasoning, salt, pepper, and red pepper flakes. Add the chicken and marinate overnight or for at least 4 hours.
4Once chicken has marinated, make the mashed potatoes. Add the potatoes to a large pot and cover with water. Season the water liberally with a couple of big pinches of salt. Bring to a boil and cook for 20 minutes or so, or until potatoes are fork tender.
5Once chicken has marinated, make the mashed potatoes. Add the potatoes to a large pot and cover with water. Season the water liberally with a couple of big pinches of salt. Bring to a boil and cook for 20 minutes or so, or until potatoes are fork tender.
6Once chicken has marinated, make the mashed potatoes. Add the potatoes to a large pot and cover with water. Season the water liberally with a couple of big pinches of salt. Bring to a boil and cook for 20 minutes or so, or until potatoes are fork tender.
7While potatoes are boiling, heat the milk and one of the garlic cloves in a small saucepan over medium-high heat until it comes to a simmer (watch carefully, the milk can burn quickly!). Once simmering, reduce heat to medium-low, and let the milk and garlic steep for 15-20 minutes, while the potatoes are cooking. Once finished, discard the garlic cloves.
8While potatoes are boiling, heat the milk and one of the garlic cloves in a small saucepan over medium-high heat until it comes to a simmer (watch carefully, the milk can burn quickly!). Once simmering, reduce heat to medium-low, and let the milk and garlic steep for 15-20 minutes, while the potatoes are cooking. Once finished, discard the garlic cloves.
9While potatoes are boiling, heat the milk and one of the garlic cloves in a small saucepan over medium-high heat until it comes to a simmer (watch carefully, the milk can burn quickly!). Once simmering, reduce heat to medium-low, and let the milk and garlic steep for 15-20 minutes, while the potatoes are cooking. Once finished, discard the garlic cloves.
10Heat the butter in a medium saucepan over medium heat and add the remaining 3 garlic cloves (finely chopped). Sauté for a minute or so, until fragrant. Set aside.
11Heat the butter in a medium saucepan over medium heat and add the remaining 3 garlic cloves (finely chopped). Sauté for a minute or so, until fragrant. Set aside.
12Heat the butter in a medium saucepan over medium heat and add the remaining 3 garlic cloves (finely chopped). Sauté for a minute or so, until fragrant. Set aside.
13Make the garlic roasted tomatoes. Preheat oven to 400℉. Place tomatoes and smashed garlic cloves on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
14Make the garlic roasted tomatoes. Preheat oven to 400℉. Place tomatoes and smashed garlic cloves on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
15Make the garlic roasted tomatoes. Preheat oven to 400℉. Place tomatoes and smashed garlic cloves on a rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 15 minutes, until tomatoes have become burst, shriveled, and slightly caramelized on the edges. Discard the garlic cloves (or save for another use!).
16Once potatoes are finished cooking, drain. Add back into the pot with the steeped milk, garlic butter mixture, sour cream, salt, and pepper. Mash until desired consistency has been reached. Stir in the basil. Season to taste with additional salt and pepper, if needed.
17Once potatoes are finished cooking, drain. Add back into the pot with the steeped milk, garlic butter mixture, sour cream, salt, and pepper. Mash until desired consistency has been reached. Stir in the basil. Season to taste with additional salt and pepper, if needed.
18Once potatoes are finished cooking, drain. Add back into the pot with the steeped milk, garlic butter mixture, sour cream, salt, and pepper. Mash until desired consistency has been reached. Stir in the basil. Season to taste with additional salt and pepper, if needed.
19Preheat your grill to medium - high heat. Grill the chicken for 4-5 minutes per side, depending on the size until cooked through. Let rest for 10 minutes before slicing.
20Preheat your grill to medium - high heat. Grill the chicken for 4-5 minutes per side, depending on the size until cooked through. Let rest for 10 minutes before slicing.
21Preheat your grill to medium - high heat. Grill the chicken for 4-5 minutes per side, depending on the size until cooked through. Let rest for 10 minutes before slicing.
22To serve, arrange the sliced grilled chicken on a pile of mashed potatoes. Scatter with a spoonful of the garlicky roasted tomatoes. Finish with fresh basil leaves, a drizzle of balsamic glaze, a sprinkle of flaky salt, and freshly cracked black pepper to taste. Enjoy!
23To serve, arrange the sliced grilled chicken on a pile of mashed potatoes. Scatter with a spoonful of the garlicky roasted tomatoes. Finish with fresh basil leaves, a drizzle of balsamic glaze, a sprinkle of flaky salt, and freshly cracked black pepper to taste. Enjoy!
24To serve, arrange the sliced grilled chicken on a pile of mashed potatoes. Scatter with a spoonful of the garlicky roasted tomatoes. Finish with fresh basil leaves, a drizzle of balsamic glaze, a sprinkle of flaky salt, and freshly cracked black pepper to taste. Enjoy!
Ingredients
1.5 pounds boneless, skinless chicken breasts
1.5 pounds boneless, skinless chicken breasts
1.5 pounds boneless, skinless chicken breasts
0.5 cup balsamic vinegar
0.5 cup balsamic vinegar
0.5 cup balsamic vinegar
0.25 cup extra virgin olive oil
0.25 cup extra virgin olive oil
0.25 cup extra virgin olive oil
3 cloves garlic, finely chopped or pressed
3 cloves garlic, finely chopped or pressed
3 cloves garlic, finely chopped or pressed
2 tablespoons honey
2 tablespoons honey
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon dijon mustard
1 tablespoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon Italian seasoning
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
freshly cracked black pepper
freshly cracked black pepper
freshly cracked black pepper
pinch red pepper flakes
pinch red pepper flakes
pinch red pepper flakes
3 pounds yukon gold potatoes, cut into large chunks
3 pounds yukon gold potatoes, cut into large chunks
3 pounds yukon gold potatoes, cut into large chunks