BALSAMIC CHICKEN WITH SWEET FLAVOR

Steps:

• Place above ingredients except meat, oil, wine, tomato, and maple syrup in a food processor or blender.
• Start blender with cover, on low speed wait five-ten seconds or so, slowly add a portion of the wine.
• You want the onion and garlic to chop but not to puree.
• adding too much liquid at once will just stir it around.
• Stop blender, add ½ of the total amount of tomatoes, start blender on slow speed for ten seconds or so, shorter for processor.
• Just to whack them around not to puree them.
• If you have Wine left over from the measurement above its ok.
• Pour the mixture from the blender into bowl.
• Add maple syrup, oils, and part of the wine.
• Stir.
• I haven't a measurement for the wine as this is to taste.
• You do not want the other ingredients floating in wine, just part of the combined.
• Place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate Pour over the meat, turn them over a few times so the liquid can coat all the chicken.
• Another way to accomplish I like is to place 1/3-1/2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air, zip them shut.
• Carefully over your sink, just in case there is a leak, rotate the bags this will help to coat them.
• If time allows place the meat mixture either in the bags on a plate, or the oven glass covered in refrig, for 1 hour.
• Otherwise precede to baking instructions below Tightly cover with aluminum foil place in preheated 375 oven, for about 45min.
• This will varies based on the thickness of the meat.
• Remove aluminum foil cover, turn medallions over add remaining tomatoes some on top of meat, and bake for a additional 15min 20min uncovered till chicken appears, still moist rather caramel in color.
• To serve place one serving on plate cover with tomato and marinate from the baking dish.
• Also meat can be cubed and placed on salads. Or with pasta noodles. Conserving the baked marinate for a dressing.
• We never have leftovers of this very long no matter what you do with them at this point.
• Enjoy.