Fresh Farm to Table Garden Chicken Balsamico!


Living in Florida has brought many wonderful blessings, the obvious ones being the wonderful sunny warm weather and abundance of breath taking landscapes, beaches, and sunsets that will hold you captive wishing they lasted much longer than they do.

Florida has surprised me in many ways too....We have amazing seafood, especially known for our Grouper and Stone Crabs.  The biggest surprise has been the produce.  We have access to the freshest ingredients all year long with amazing variety too.
I am so blessed to live only a mile or two from our local farm......They have a wonderful selection of fresh vegetables and fruits that are picked daily.  I literally bought zucchini and tomatoes that were just picked on the spot.  If I could put into words how brilliant, bright, flavorful and juicy all these vegetables and fruits are I would make you want to hop on the next plane to see and taste for yourself.  There is simply nothing better than the flavor profile of fresh off the farm is full of natures work that tastes like sweet, succulent, and melts in your mouth!

The best part of going to the Farm Stand is seeing what they have fresh that day, filling up your basket and going home with your prizes and making up a great dish....that's what I did yesterday....and all I can say is WOW!  Fresh is the only way to GO!!!!!!!!


Olive oil ...up to 1/2 c............used as guided below..............
1/2 vidalia sweet onion sliced into thick slices
2 T. minced garlic
1 whole roasted head of Garlic............( In 400 degree oven cut the top off the garlic head, drizzle with olive oil, salt with kosher salt, wrap in foil and bake until tender and caramelized on top). approx. 15 to 20 min. depending on your oven.).

Fresh Heirloom Tomato or the best you can find......RIPE!!!!! and Ready!..........sliced into 1 inch thick slices and top so all the chicken is covered...( If you cannot find the amazing fruit I can,,,,,,,Use Fresh,  plum tomatoes..they cook up very sweet as long as you olive oil them and salt and pepper well............they roast into sweetness you will love.
Herbs de provence to taste....a few sprinkles....
1/2 cup of fresh chopped Basil
2T. Fresh Parm. cheese or Romano...grated
1 T. Capers
1T. balsamic.............good Balsamic or Balsamic Glaze....this is IMPORTANT....
salt and pepper to taste
Crushed red pepper to taste
1/2 c. white wine
1 sweet or hot banana pepper,,light pale green and long, sliced into long thin strips.

* 8 chicken tenderloins..cleaned and stripped of the membrane. Salt and pepper each side and allow to sit for a few minutes.


First, Preheat oven to 4oo degrees and roast the head of garlic as instructed. for 15 to 20 minutes until caramelized and tender.

In a 14x9 pan add 1 to 2 T. olive oil, add minced garlic and rub the bottom of the pan with it.  Put chicken tenderloins into dish salted and peppered each side.

Prepare your onions, peppers, and tomatoes.............squeeze out your roasted garlic and chop finely.

Now..layer your tenderloins with onions first, tomatoes, second, salt and pepper all....then, add, roasted garlic cloves evenly, fresh banana peppers and capers. Finally, top with parm. cheese or fresh romano..etc..grated.  Add wine.

Cook in 400 degree oven for 10 to 12 minutes or until chicken is cooked through, no pink.

Remove from oven to rest for a few minutes as you put the final touches on this amazing fresh Farm to table Delicacy!

Top this with a drizzle of extra virgin olive oil gently and light, add freshly chopped basil leaves, and drizzle with GOOD aged, Balsamic vinegar..should be syrup like and a bit sweet.  If you do not have access to this product, use a balsamic glaze but, not too much...just a drizzle to hit the back of your palate.