Tony's Balsamic Roasted Chicken

• 4 bone-in chicken breasts
• 3 tbsp extra virgin olive oil
• 1 salt, pepper, oregano flakes to taste
• 1 cup balsamic vinaigrette
• 1 tbsp honey
• 2 tbsp white wine
• 2 tsp cayenne pepper
• 2 can Black eyed peas
• 1 lb collard greens
• 1/2 white onion
• 2 roma tomatoes
• 4 oz fresh mozzarella
• 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste

1. Heat 2 Tbsp olive oil in a saute pan.
2. Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
3. Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes.
4. I suggest covering with aluminum foil to prevent splashes and help with cooking.
5. While chicken was started, preheat oven to 400 F. Boil Collard greens in a saucepan in enough water to completely submerge.
6. Also, in a small saute pan, add balsamic vinaigrette, honey, wine, and pepper.
7. Bring to a boil, then reduce to a simmer uncovered, stirring occasionally.
8. Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
9. Add onion to collard greens and cook until collard greens are soft.
10. Heat up black eyed peas in a sauce pan.
11. slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic.
12. Place on a thin baking sheet.
13. Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
14. Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic.
15. top collard greens with black eyed peas.
16. Enjoy this dish with your favorite Chardonnay.

extra virgin olive oil, salt, balsamic vinaigrette, honey, white wine, cayenne pepper, black eyed peas, collard greens, white onion, roma tomatoes, mozzarella, salt

Taken from cookpad.com/us/recipes/356454-tonys-balsamic-roasted-chicken (may not work)