Elevate your chicken dinners with the rich, velvety depth of our 25 Star Dark Barrel-Aged Balsamic—where every bite is a perfect balance of savory, tangy, and irresistibly bold

Balsamic Glazed Chicken with Garlic & Herbs

This rich and flavorful balsamic-glazed chicken features the deep, complex notes of your 25 Star Dark Barrel-Aged Balsamic Vinegar, paired with garlic and herbs for a robust and savory dish. Perfect for weeknight meals or entertaining guests.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Artichoke & Garlic or Herb de Provence Olive Oil work well)
• 3 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken:

   • In a small bowl, whisk together balsamic vinegar, olive oil, garlic, honey, Dijon mustard, oregano, thyme, salt, black pepper, and red pepper flakes.
   • Place chicken breasts in a zip-top bag or shallow dish and pour marinade over them.
   • Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).

2. Cook the Chicken:

   • Preheat a large skillet over medium heat. Remove chicken from the marinade, allowing excess to drip off, and reserve the marinade.
   • Add a little olive oil to the pan and sear chicken for about 4-5 minutes per side, until golden brown.

3. Make the Glaze:

   • While chicken is cooking, pour the reserved marinade into a small saucepan.
   • Simmer over medium-low heat for 5-7 minutes, until it thickens into a glaze.

4. Combine & Serve:

   • Brush the balsamic glaze over the cooked chicken and let it cook for another minute to caramelize slightly.
   • Remove from heat, garnish with fresh parsley, and serve with roasted vegetables or a side of quinoa.

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Balsamic & Herb Roasted Chicken Thighs

Juicy chicken thighs roasted to perfection with 25 Star Dark Balsamic Vinegar, fresh rosemary, and garlic for a crispy, flavorful dish.

Ingredients

• 6 bone-in, skin-on chicken thighs
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Garlic & Roasted Chili or Rosemary Olive Oil work well)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes (optional)

Instructions

1. Prepare the Marinade:

   • In a large bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, salt, black pepper, paprika, and red pepper flakes.
   • Add chicken thighs and toss to coat. Cover and let marinate in the fridge for at least 2 hours (or overnight).

2. Preheat & Roast:

   • Preheat the oven to 400°F (200°C).
   • Arrange chicken thighs skin-side up on a parchment-lined baking sheet.
   • Roast for 35-40 minutes, basting with extra marinade halfway through, until the skin is crispy and the internal temperature reaches 165°F (75°C).

3. Serve:

   • Let chicken rest for 5 minutes before serving. Drizzle with extra balsamic reduction if desired.
   • Serve with roasted potatoes, a simple salad, or garlic green beans.

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Dark Balsamic Chicken & Mushroom Skillet

A rich, savory dish featuring 25 Star Dark Balsamic Vinegar, garlic, mushrooms, and a hint of cream for a velvety sauce that pairs beautifully with chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons olive oil (Garlic Mushroom Olive Oil recommended)
• 2 cups cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• ½ cup chicken broth
• ¼ cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons chopped parsley for garnish

Instructions

1. Sear the Chicken:

   • Heat olive oil in a large skillet over medium-high heat.
   • Season chicken with salt, pepper, and thyme.
   • Sear for 4-5 minutes per side until golden brown. Remove from skillet and set aside.

2. Sauté the Mushrooms & Garlic:

   • In the same skillet, add a little more olive oil if needed.
   • Sauté mushrooms and shallots for 3-4 minutes until softened.
   • Stir in garlic and cook for 1 more minute.

3. Make the Sauce:

   • Deglaze the pan with balsamic vinegar, scraping up any browned bits.
   • Stir in chicken broth, Dijon mustard, and red pepper flakes.
   • Let simmer for 5 minutes, then stir in heavy cream and return the chicken to the pan.

4. Finish & Serve:

   • Simmer for another 5 minutes, spooning sauce over chicken.
   • Garnish with chopped parsley and serve over mashed potatoes or pasta.

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Slow Cooker Balsamic Honey Garlic Chicken

A set-it-and-forget-it meal with tender, fall-apart chicken infused with deep balsamic, garlic, and honey flavors.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 bone-in thighs)
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Garlic Olive Oil recommended)
• ¼ cup honey
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• ½ cup chicken broth
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
• Fresh basil or parsley for garnish

Instructions

1. Prepare the Sauce:

   • In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, salt, black pepper, paprika, and red pepper flakes.

2. Cook in Slow Cooker:

   • Place chicken in the slow cooker and pour sauce over it.
   • Add chicken broth and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until tender.

3. Thicken the Sauce (Optional):

   • Remove chicken and set aside.
   • In a small bowl, mix cornstarch and water. Stir into the slow cooker and cook on HIGH for 5-10 minutes until thickened.

4. Serve:

   • Spoon sauce over the chicken and garnish with fresh basil or parsley.
   • Serve over rice, mashed potatoes, or steamed vegetables.

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Grilled Balsamic Chicken with Peach Salsa

A sweet and savory dish featuring juicy grilled chicken paired with fresh, vibrant peach salsa.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 3 tablespoons olive oil (Persian Lime or Meyer Lemon Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the Peach Salsa:

• 2 ripe peaches, diced
• ½ red onion, finely chopped
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• 2 tablespoons chopped cilantro
• ½ teaspoon salt

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together balsamic vinegar, olive oil, garlic, honey, salt, pepper, and paprika.
   • Pour over chicken in a zip-top bag and refrigerate for 1-2 hours.

2. Make the Peach Salsa:

   • In a bowl, combine peaches, red onion, jalapeño, lime juice, cilantro, and salt.
   • Let sit in the fridge while the chicken cooks.

3. Grill the Chicken:

   • Preheat grill to medium-high heat.
   • Grill chicken for 5-6 minutes per side, basting with extra balsamic marinade, until fully cooked.

4. Serve:

   • Top grilled chicken with fresh peach salsa and serve with grilled vegetables or quinoa.

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Sheet Pan Balsamic Chicken & Vegetables

A one-pan meal featuring juicy balsamic chicken roasted alongside colorful vegetables for a simple, no-fuss dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Herb de Provence or Garlic Mushroom Olive Oil recommended)
• 3 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried rosemary
• ½ teaspoon red pepper flakes (optional)
• 2 cups baby potatoes, halved
• 1 cup cherry tomatoes
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, garlic, honey, Dijon mustard, salt, black pepper, rosemary, and red pepper flakes.
   • Toss chicken in marinade and let sit for 30 minutes.

2. Prepare the Vegetables:

   • Preheat oven to 400°F (200°C).
   • In a large bowl, toss potatoes, cherry tomatoes, red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper.

3. Roast Everything:

   • Arrange chicken on a sheet pan and scatter vegetables around it.
   • Roast for 35-40 minutes, or until chicken reaches 165°F (75°C).
   • For crispy skin, broil for 2-3 minutes at the end.

4. Serve:

   • Garnish with fresh parsley and serve with crusty bread or rice.

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Balsamic Chicken Caprese (Stovetop or Grill)

A simple Italian-inspired dish with balsamic-glazed chicken, fresh mozzarella, tomatoes, and basil.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Basil Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 cup cherry tomatoes, halved
• 4 slices fresh mozzarella
• 8 fresh basil leaves

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, garlic, honey, salt, pepper, and oregano.
   • Marinate chicken for 1 hour.

2. Cook the Chicken:

   • Stovetop: Heat a pan over medium heat and cook chicken for 4-5 minutes per side.
   • Grill: Grill over medium-high heat for 5-6 minutes per side.

3. Assemble Caprese Topping:

   • In the last 2 minutes of cooking, top each chicken breast with a slice of mozzarella.
   • Once melted, top with cherry tomatoes and fresh basil.

4. Drizzle with Balsamic Glaze & Serve:

   • Drizzle extra balsamic vinegar over the top before serving.

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Sticky Balsamic Chicken Wings

These sweet, tangy, and sticky wings are caramelized with the deep flavors of 25 Star Dark Balsamic Vinegar, honey, and garlic—perfect for game day or a delicious appetizer.

Ingredients

• 2 lbs chicken wings (drums and flats)
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil (Garlic Olive Oil recommended)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening sauce)
• Sesame seeds & chopped green onions for garnish

Instructions

1. Marinate the Wings:

   • In a bowl, whisk together balsamic vinegar, honey, soy sauce, olive oil, garlic, paprika, black pepper, and red pepper flakes.
   • Toss wings in the marinade and refrigerate for at least 1 hour (or overnight for deeper flavor).

2. Bake the Wings:

   • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • Arrange wings in a single layer and bake for 40-45 minutes, flipping halfway through.

3. Make the Sticky Balsamic Glaze:

   • In a saucepan over medium heat, pour remaining marinade and bring to a simmer.
   • Mix cornstarch with water, then whisk into the sauce. Simmer until thickened.

4. Coat & Serve:

   • Toss baked wings in the sticky glaze and garnish with sesame seeds and green onions.
   • Serve hot with ranch or blue cheese dressing.

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Balsamic Chicken & Orzo Soup

A hearty and comforting soup with tender balsamic chicken, orzo pasta, and vegetables, perfect for chilly days.

Ingredients

• 2 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 1 tablespoon olive oil (Herb de Provence or Garlic Olive Oil recommended)
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 2 cups baby spinach or kale
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions

1. Sear the Chicken:

   • Heat olive oil in a large pot over medium heat.
   • Sear chicken for 3-4 minutes per side, then remove and set aside.

2. Sauté the Vegetables:

   • In the same pot, sauté onion, carrots, and celery for 5 minutes.
   • Stir in garlic and cook for 1 more minute.

3. Simmer the Soup:

   • Pour in chicken broth, balsamic vinegar, thyme, salt, black pepper, and red pepper flakes.
   • Add chicken back in and simmer for 20 minutes.

4. Add Pasta & Greens:

   • Remove chicken, shred it, then return to the pot.
   • Stir in orzo pasta and cook for 10 minutes.
   • Add spinach/kale and lemon juice.

5. Serve:

   • Garnish with fresh parsley and serve with crusty bread.

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Balsamic Chicken & Mushroom Pasta

This creamy, savory, and tangy pasta combines balsamic-infused chicken with sautéed mushrooms and a velvety balsamic cream sauce.

Ingredients

• 4 boneless, skinless chicken breasts, sliced into strips
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 3 tablespoons olive oil (Garlic Mushroom or Butter Olive Oil recommended)
• 2 cups cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• ½ cup heavy cream (or coconut cream for dairy-free)
• ½ cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 oz pasta (fettuccine, penne, or spaghetti)
• ¼ cup grated Parmesan cheese (optional)
• Chopped parsley for garnish

Instructions

1. Marinate the Chicken:

   • Toss chicken strips in balsamic vinegar, 1 tablespoon olive oil, salt, and black pepper.
   • Let marinate for 30 minutes.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.

3. Sauté the Chicken & Mushrooms:

   • Heat remaining olive oil in a skillet over medium heat.
   • Cook chicken for 4-5 minutes per side, then set aside.
   • In the same pan, sauté mushrooms, shallots, and garlic until softened.

4. Make the Sauce:

   • Stir in chicken broth, balsamic vinegar, Dijon mustard, basil, and cream.
   • Simmer for 5 minutes, then add chicken back in.

5. Combine & Serve:

   • Toss cooked pasta into the sauce and stir well.
   • Sprinkle with Parmesan cheese and fresh parsley before serving.

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Balsamic BBQ Chicken Sliders

These tender, shredded chicken sliders are coated in a sweet, tangy balsamic BBQ sauce and served on mini buns for a fun and flavorful meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ½ cup BBQ sauce
• ¼ cup honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 slider buns
• Coleslaw mix for topping (optional)

Instructions

1. Slow Cook the Chicken:

   • Place chicken in a slow cooker.
   • In a bowl, whisk together balsamic vinegar, BBQ sauce, honey, paprika, garlic powder, salt, and pepper. Pour over chicken.
   • Cook on LOW for 6 hours or HIGH for 3 hours, until tender.

2. Shred & Coat:

   • Shred chicken with two forks and mix it with the balsamic BBQ sauce.

3. Assemble & Serve:

   • Toast slider buns and pile on the balsamic BBQ chicken.
   • Top with coleslaw for extra crunch (optional).

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Balsamic Chicken Stir-Fry with Vegetables

A quick and flavorful stir-fry with tender balsamic-glazed chicken, crisp vegetables, and a hint of garlic and ginger.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil (Garlic or Persian Lime Olive Oil recommended)
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
• 2 tablespoons sesame seeds for garnish

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, ginger, and red pepper flakes.
   • Toss sliced chicken in the marinade and let sit for 30 minutes.

2. Cook the Chicken:

   • Heat 1 tablespoon olive oil in a wok or skillet over medium-high heat.
   • Stir-fry chicken for 4-5 minutes, then remove and set aside.

3. Stir-Fry the Vegetables:

   • Add remaining 1 tablespoon olive oil to the pan.
   • Stir-fry bell pepper, broccoli, carrot, and zucchini for 3-4 minutes until tender-crisp.

4. Thicken the Sauce:

   • Return chicken to the pan.
   • Mix cornstarch and water, then stir it into the sauce. Cook for 1-2 minutes until slightly thickened.

5. Serve:

   • Sprinkle with sesame seeds and serve over steamed rice or noodles.

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Balsamic Chicken Tacos with Avocado Slaw

These tacos feature tender balsamic-marinated chicken topped with a fresh and creamy avocado slaw for a bold, delicious twist.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts, sliced into strips
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons olive oil (Jalapeño or Garlic & Roasted Chili Olive Oil recommended)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Avocado Slaw:

• 1 cup shredded cabbage (red or green)
• ½ avocado, mashed
• 2 tablespoons Greek yogurt (or mayo)
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Assembly:

• 8 small corn or flour tortillas
• ½ cup crumbled feta cheese (optional)
• ¼ cup chopped cilantro

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, cumin, paprika, salt, and black pepper.
   • Toss chicken strips in the marinade and let sit for 30 minutes.

2. Cook the Chicken:

   • Heat a skillet over medium-high heat and cook chicken for 4-5 minutes per side until fully cooked.

3. Make the Avocado Slaw:

   • In a bowl, mix shredded cabbage, mashed avocado, Greek yogurt, lime juice, honey, salt, and black pepper.

4. Assemble the Tacos:

   • Warm tortillas and fill them with balsamic chicken.
   • Top with avocado slaw, crumbled feta, and fresh cilantro.

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Mediterranean Balsamic Chicken with Olives & Feta

A Mediterranean-style dish featuring balsamic-infused chicken with kalamata olives, cherry tomatoes, and creamy feta cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 3 tablespoons olive oil (Herb de Provence or Basil Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, sliced
• ½ cup crumbled feta cheese
• Fresh basil for garnish

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, garlic, oregano, salt, and black pepper.
   • Toss chicken in the marinade and refrigerate for 1 hour.

2. Cook the Chicken:

   • Heat a skillet over medium heat and cook chicken for 5-6 minutes per side, until golden and cooked through.

3. Add Mediterranean Toppings:

   • In the last 2 minutes, add cherry tomatoes and olives to the pan.

4. Serve:

   • Sprinkle with feta cheese and fresh basil before serving.
   • Serve over rice, quinoa, or with warm pita bread.

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Balsamic Chicken Meatballs in Tomato Sauce

Juicy balsamic-infused chicken meatballs simmered in a rich tomato sauce—perfect for pasta or subs.

Ingredients

For the Meatballs:

• 1 lb ground chicken
• ¼ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup grated Parmesan cheese
• 1 egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 1 can (28 oz) crushed tomatoes
• 2 tablespoons olive oil (Garlic or Basil Olive Oil recommended)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon red pepper flakes

Instructions

1. Make the Meatballs:

   • In a bowl, mix ground chicken, balsamic vinegar, Parmesan, egg, breadcrumbs, garlic, basil, oregano, salt, and black pepper.
   • Form into small meatballs and set aside.

2. Cook the Meatballs:

   • Heat a pan over medium heat and cook meatballs for 5-6 minutes, turning occasionally. Remove and set aside.

3. Make the Sauce:

   • In the same pan, heat olive oil and sauté onion and garlic for 3 minutes.
   • Add crushed tomatoes, basil, salt, and red pepper flakes. Simmer for 10 minutes.

4. Simmer & Serve:

   • Return meatballs to the pan and let simmer for 10 minutes.
   • Serve over pasta, zucchini noodles, or in sub rolls.

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Slow Cooker Balsamic Chicken & Mushrooms

A rich and savory slow cooker dish with balsamic-marinated chicken, mushrooms, and a velvety sauce.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 bone-in thighs)
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Garlic Mushroom Olive Oil recommended)
• 2 cups cremini mushrooms, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• ½ cup heavy cream (or coconut cream for dairy-free)
• Chopped parsley for garnish

Instructions

1. Prepare the Slow Cooker:

   • Place chicken, mushrooms, onion, and garlic in the slow cooker.
   • In a bowl, whisk together balsamic vinegar, olive oil, chicken broth, Dijon mustard, thyme, salt, pepper, and red pepper flakes. Pour over the chicken.

2. Slow Cook:

   • Cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.

3. Add the Cream:

   • Stir in heavy cream and let cook for 5 more minutes.

4. Serve:

   • Garnish with parsley and serve over mashed potatoes, rice, or pasta.

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Grilled Balsamic Chicken & Roasted Peppers

A Mediterranean-inspired grilled chicken dish served with balsamic-roasted bell peppers.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 3 tablespoons olive oil (Herb de Provence or Basil Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Roasted Peppers:

• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, garlic, oregano, salt, and black pepper.
   • Coat the chicken and let marinate for at least 1 hour.

2. Grill the Chicken:

   • Preheat grill to medium-high heat.
   • Grill chicken for 5-6 minutes per side, brushing with extra balsamic marinade.

3. Roast the Peppers:

   • Toss bell peppers with balsamic vinegar, olive oil, salt, and pepper.
   • Roast in a 400°F (200°C) oven for 15-20 minutes.

4. Serve:

   • Slice grilled chicken and top with roasted peppers.
   • Serve with quinoa, rice, or warm pita bread.

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Balsamic Chicken & Spinach Casserole

A comforting baked dish with balsamic-marinated chicken, spinach, and melted cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons olive oil (Garlic or Herb de Provence Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, olive oil, garlic, basil, salt, and black pepper.
   • Coat chicken and let marinate for 30 minutes.

2. Assemble the Casserole:

   • Preheat oven to 375°F (190°C).
   • Place chicken in a baking dish and top with spinach and cherry tomatoes.
   • Sprinkle mozzarella and Parmesan cheese over the top.

3. Bake:

   • Bake for 30-35 minutes, until chicken is cooked through.
   • Broil for 2-3 minutes to brown the cheese.

4. Serve:

   • Let rest for 5 minutes before serving. Serve with garlic bread or pasta.

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Slow Cooker Balsamic Chicken & Sweet Potatoes

A sweet and savory slow-cooked chicken dish with balsamic-glazed sweet potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup honey
• 2 tablespoons olive oil (Garlic or Butter Olive Oil recommended)
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 medium sweet potatoes, peeled and cubed
• 1 small red onion, sliced
• ½ cup chicken broth

Instructions

1. Prepare the Slow Cooker:

   • Place sweet potatoes and red onion in the slow cooker.
   • In a bowl, whisk together balsamic vinegar, honey, olive oil, paprika, cinnamon, salt, and pepper.

2. Slow Cook:

   • Place chicken on top of the sweet potatoes. Pour balsamic mixture and chicken broth over everything.
   • Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

3. Serve:

   • Serve chicken with sweet potatoes and spoon extra sauce over the top.

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Baked Balsamic Chicken Parmesan

A healthier take on Chicken Parmesan, featuring a balsamic-marinated chicken base topped with fresh mozzarella and tomato sauce.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons olive oil (Basil or Garlic Olive Oil recommended)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup marinara sauce
• 4 slices fresh mozzarella
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs

Instructions

1. Marinate the Chicken:

   • Mix balsamic vinegar, olive oil, Italian seasoning, salt, and black pepper.
   • Marinate chicken for 1 hour.

2. Bake the Chicken:

   • Preheat oven to 375°F (190°C).
   • Arrange chicken in a baking dish and bake for 20 minutes.

3. Add Toppings & Bake Again:

   • Remove from oven and top each piece with marinara sauce, mozzarella, Parmesan, and panko breadcrumbs.
   • Bake for 10-15 more minutes, until cheese is melted and golden.

4. Serve:

   • Serve over spaghetti or zucchini noodles.

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Balsamic Chicken & Roasted Garlic Skillet

A one-pan meal featuring tender chicken in a rich balsamic and roasted garlic sauce, served with caramelized onions.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Garlic Olive Oil recommended)
• 1 small onion, thinly sliced
• 6 cloves roasted garlic, mashed
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup chicken broth
• 2 tablespoons butter (optional)

Instructions

1. Sear the Chicken:

   • Heat olive oil in a large skillet over medium-high heat.
   • Season chicken with salt, black pepper, rosemary, and smoked paprika.
   • Sear for 5 minutes per side, then remove from the skillet.

2. Make the Sauce:

   • In the same skillet, add onions and roasted garlic. Cook until caramelized (about 5 minutes).
   • Pour in balsamic vinegar and chicken broth, scraping up any browned bits.

3. Simmer & Serve:

   • Return chicken to the skillet, cover, and simmer for 10 minutes.
   • Finish with butter for extra richness, then serve over mashed potatoes or wild rice.

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Balsamic & Goat Cheese Stuffed Chicken

Juicy stuffed chicken breasts filled with creamy goat cheese, sun-dried tomatoes, and a balsamic glaze.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Basil Olive Oil recommended)
• ½ cup goat cheese
• ¼ cup sun-dried tomatoes, chopped
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Prepare the Chicken:

   • Preheat oven to 375°F (190°C).
   • Butterfly each chicken breast (cut a pocket without slicing all the way through).

2. Make the Filling:

   • In a bowl, mix goat cheese, sun-dried tomatoes, basil, garlic powder, salt, and black pepper.
   • Stuff each chicken breast and secure with toothpicks.

3. Sear & Bake:

   • Heat olive oil in a skillet over medium heat and sear chicken for 3-4 minutes per side.
   • Transfer skillet to the oven and bake for 15-20 minutes until fully cooked.

4. Drizzle with Balsamic & Serve:

   • Remove from oven and drizzle with balsamic vinegar before serving.
   • Serve with roasted asparagus or a fresh arugula salad.

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One-Pot Balsamic Chicken & Rice

A flavor-packed one-pot meal with juicy balsamic chicken, aromatic rice, and sun-dried tomatoes.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 2 tablespoons olive oil (Herb de Provence or Garlic Olive Oil recommended)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup basmati or jasmine rice
• 2 cups chicken broth
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup sun-dried tomatoes, chopped

Instructions

1. Sear the Chicken:

   • Heat olive oil in a large skillet over medium heat.
   • Season chicken with salt, black pepper, oregano, and paprika.
   • Sear skin-side down for 5 minutes, then flip and cook for another 3 minutes. Remove and set aside.

2. Cook the Rice:

   • In the same pan, sauté onions and garlic until fragrant.
   • Stir in rice, chicken broth, balsamic vinegar, and sun-dried tomatoes.

3. Simmer & Serve:

   • Nestle the chicken back into the skillet, cover, and cook on low heat for 20-25 minutes until the rice is tender.
   • Serve with fresh herbs or a squeeze of lemon.

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Balsamic BBQ Pulled Chicken (Instant Pot or Slow Cooker)

A tangy, smoky, and slightly sweet balsamic BBQ chicken perfect for sandwiches, tacos, or over mashed potatoes.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ½ cup BBQ sauce
• ¼ cup honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

For Slow Cooker:

1. Prepare the Sauce:

   • In a bowl, whisk together balsamic vinegar, BBQ sauce, honey, Worcestershire, paprika, garlic powder, salt, and pepper.

2. Cook the Chicken:

   • Place chicken in the slow cooker and pour sauce over it.
   • Cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken shreds easily.

3. Shred & Serve:

   • Shred chicken with two forks and mix with the sauce.
   • Serve in sandwiches, tacos, or over mashed potatoes.

For Instant Pot:

• Pressure cook on HIGH for 10 minutes with a 5-minute natural release before shredding.

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Balsamic & Mozzarella Stuffed Chicken Roll-Ups

Thin chicken cutlets rolled with mozzarella, basil, and balsamic glaze for an elegant and delicious dish.

Ingredients

• 4 thinly sliced chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Basil Olive Oil recommended)
• 4 slices fresh mozzarella
• ¼ cup sun-dried tomatoes, chopped
• 4 fresh basil leaves
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Prepare the Chicken:

   • Preheat oven to 375°F (190°C).
   • Lay out chicken cutlets and season with salt, black pepper, and Italian seasoning.

2. Fill & Roll:

   • Place mozzarella, sun-dried tomatoes, and basil leaves in the center of each piece.
   • Roll up and secure with toothpicks.

3. Sear & Bake:

   • Heat olive oil in a skillet over medium-high heat.
   • Sear chicken for 3 minutes per side, then transfer to a baking dish.
   • Drizzle with balsamic vinegar and bake for 15 minutes.

4. Serve:

   • Drizzle with extra balsamic reduction before serving.
   • Serve with roasted vegetables or a simple arugula salad.

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Balsamic Chicken Marsala

A rich, Italian-inspired chicken dish with balsamic-infused marsala sauce and mushrooms.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ½ cup Marsala wine
• 2 tablespoons olive oil (Garlic or Herb de Provence Olive Oil recommended)
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ cup chicken broth
• 2 tablespoons butter
• ¼ cup heavy cream (optional)
• Chopped parsley for garnish

Instructions

1. Sear the Chicken:

   • Season chicken with salt, black pepper, and thyme.
   • Heat olive oil in a skillet over medium-high heat and cook chicken for 5 minutes per side. Remove and set aside.

2. Make the Sauce:

   • In the same pan, add mushrooms and garlic, cooking for 3 minutes.
   • Pour in balsamic vinegar and Marsala wine, scraping up the bits from the pan.
   • Add chicken broth and butter, and simmer for 5 minutes.

3. Finish & Serve:

   • Stir in heavy cream (if using) and return chicken to the pan, simmering for 5 more minutes.
   • Serve over pasta or mashed potatoes, garnished with parsley.

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Balsamic Chicken & Roasted Grape Skillet

A sweet and savory dish combining balsamic chicken with caramelized roasted grapes.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Basil or Garlic Olive Oil recommended)
• 1 cup red grapes, halved
• 1 small shallot, sliced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried rosemary
• ¼ cup chicken broth

Instructions

1. Roast the Grapes:

   • Preheat oven to 400°F (200°C). Toss grapes and shallots with a drizzle of olive oil, salt, and rosemary.
   • Roast for 15 minutes, until soft and caramelized.

2. Sear the Chicken:

   • Heat a skillet over medium-high heat.
   • Season chicken with salt and pepper, and cook for 5 minutes per side.

3. Make the Balsamic Sauce:

   • Deglaze the pan with balsamic vinegar and chicken broth, scraping up the browned bits.
   • Add roasted grapes and let simmer for 3 minutes.

4. Serve:

   • Serve chicken topped with balsamic grape sauce over polenta or rice.

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Balsamic Chicken Fajitas

A balsamic twist on a Tex-Mex classic, with tender chicken, bell peppers, and onions.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup olive oil (Jalapeño or Garlic & Roasted Chili Olive Oil recommended)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 8 small flour or corn tortillas

Instructions

1. Marinate the Chicken:

   • Mix balsamic vinegar, olive oil, cumin, paprika, chili powder, salt, and black pepper.
   • Toss chicken in marinade and let sit for 30 minutes.

2. Cook the Chicken & Veggies:

   • Heat a skillet over medium-high heat.
   • Cook chicken for 4-5 minutes, then remove and set aside.
   • Sauté bell peppers and onions for 5 minutes.

3. Assemble & Serve:

   • Serve chicken and veggies in warm tortillas, topped with guacamole or sour cream.

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Balsamic Chicken & Roasted Root Vegetables

A hearty, rustic dish with balsamic-marinated chicken and oven-roasted root veggies.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• 3 tablespoons olive oil (Herb de Provence or Rosemary Olive Oil recommended)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 medium sweet potatoes, cubed
• 2 carrots, sliced
• 1 parsnip, sliced

Instructions

1. Marinate the Chicken:

   • Mix balsamic vinegar, olive oil, garlic, thyme, salt, and black pepper.
   • Coat chicken and refrigerate for 1 hour.

2. Roast the Vegetables:

   • Preheat oven to 400°F (200°C).
   • Toss sweet potatoes, carrots, and parsnips with a drizzle of olive oil, salt, and pepper.
   • Spread on a baking sheet and roast for 20 minutes.

3. Roast the Chicken:

   • Add chicken to the pan and roast for 30 more minutes, basting with balsamic sauce.

4. Serve:

   • Plate chicken over roasted vegetables with extra balsamic glaze.

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Balsamic Chicken & Pomegranate Glaze

A sweet and tangy dish featuring balsamic-marinated chicken with a luscious pomegranate reduction.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup 25 Star Dark Barrel-Aged Balsamic Vinegar
• ¼ cup pomegranate juice
• 2 tablespoons olive oil (Persian Lime Olive Oil recommended)
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup pomegranate seeds for garnish

Instructions

1. Marinate the Chicken:

   • In a bowl, mix balsamic vinegar, pomegranate juice, olive oil, honey, cinnamon, salt, and pepper.
   • Marinate chicken for 1 hour.

2. Sear & Cook:

   • Heat a skillet over medium heat and cook chicken for 5 minutes per side.
   • Remove from pan and keep warm.

3. Make the Pomegranate Glaze:

   • In the same pan, pour in remaining marinade and simmer until thickened (about 5 minutes).

4. Serve:

   • Drizzle glaze over chicken and garnish with pomegranate seeds.
   • Serve with couscous or wild rice.