CALIFORNIA VEGETABLES IN BALSAMIC GLAZE
4 each 6-ounce chicken breasts
1 cup sun-dried tomato pesto
1 bag Lisa’s Organics California Vegetables with Balsamic Glaze
Fresh ground pepper
- Season chicken with salt and pepper, marinate with sundried tomato pesto for 10 minutes. Cook on grill or in a pan.
- Heat Lisa’s Organics California Vegetables with Balsamic Glaze and serve over the top of the cooked chicken.
(Makes 4 servings)