Balsamic Chicken with Tomatoes and Capers

This is a great dish to serve at a dinner party: quick prep and low maintenance cooking, yet sophisticated and delicious! Added bonus: it will fill your kitchen with wonderful aromas as the chicken roasts in the oven. I love it with sautéed eggplant and zucchini, and a nice glass of wine -- red or white would work well.

Serves 4

• 4 chicken breasts (organic if possible) = 4 escalopes de poulet
• 4 Roma tomatoes, diced = 4 tomates Roma, coupées en dés
• 2 tablespoons capers = 2 cuillères à soupe de câpres
• ¼ cup balsamic vinegar = 60 ml de vinaigre balsamique
• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 tablespoons brown sugar = 2 cuillères à soupe de cassonade
• 1 teaspoon dried thyme = 1 cuillère à café de thym séché
• 1 teaspoon dried oregano = 1 cuillère à café d'origan séché
• Black pepper = poivre noir

Preheat oven to 400°F / 200°C.

Place chicken breasts in a baking dish. Combine tomatoes, capers, balsamic vinegar, oil and sugar in a bowl. Pour over chicken. Sprinkle with thyme and oregano.

Bake for 25-30 minutes (until chicken is cooked through). Sprinkle with freshly ground black pepper before serving. Enjoy!