Grilled Balsamic Chicken, Peperonata, and Crispy Potatoes 

This easy summer dinner platter was inspired by a meal my daughter and I had in Florence, Italy. You'll love the succulent Grilled Balsamic Chicken with rosemary, the summery peperonata and of course those crispy roasted potatoes!
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I am compensated by Sezane for products sold at no additional cost to the consumer.
One of the things I love about living in this part of France is that we have "summer sweater days". It reminds me of when I grew up in New England, we'd have days that you could wear shorts and a cotton woven sweater! I love this sweater from Sezane, because it reminds me of those days and is the perfect summer sweater, or spring sweater too. It goes with white pants or jeans, or even over a white dress. The quality is also great! It also comes in Dark blue with white stripes too! (I like oversized sweaters, so I'm wearing a size Large)
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GRILLED BALSAMIC CHICKEN PLATTER
Serves 4-6
Print recipe here entertainingwi...
INGREDIENTS:
For the Chicken:
4 boneless, skinless chicken breasts, butterflied
¼ cup (60 ml) olive oil
1 tbsp (30 ml) balsamic vinegar
1 garlic glove, minced
½ tsp (2.5 ml) kosher salt
Freshly cracked black pepper, to taste
1 tbsp (15 ml) fresh rosemary, minced
2-3 sprigs fresh rosemary for garnishing
For the Peperonata:
2 Tbsp (30 ml) Olive Oil
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 garlic clove sliced
3 tbsp (45 ml) water
½ tsp (2.5 ml) red wine vinegar
1 tsp (5 ml) capers, rinsed
For the Potatoes:
2 ½ pounds(1133 g) Dutch Baby or Yukon Gold Potatoes
3 tbsp (45 ml) olive oil
Kosher salt and freshly cracked black pepper, to taste
½ tsp (2.5 ml) Herbs de Provence, or Italian Seasoning blend
METHOD:
Make the peperonata a day ahead to lessen the prep on the day of your dinner.
Cut each side of the peppers off, you'll have 4 pieces, then cut each of those pieces in half vertically and you will have 8 slices per pepper. Set them aside.
Then, slice the garlic clove thinly and set it aside.
In a large, non-stick skillet, heat the olive oil until hot. Add the peppers and saute until beginning to soften, about 3-4 minutes.
Then add the salt, pepper, garlic, and water. Cover and simmer for 15 minutes.
Remove from the heat and allow to cool. Transfer to a container and refrigerate.
2 hours before serving, marinate the chicken. In a Pyrex casserole dish, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, and rosemary and set aside.
Butterfly each chicken breast by slicing it vertically in half at the thickest point with a chef's knife, opening it like a book, being careful not to slice it in two. Add the chicken to the marinade and toss it to coat. Cover and refrigerate for 1 and 1/2 hours before grilling.
45 minutes before serving dinner, start on the potatoes.
Preheat the oven to 350F (175F). Grease a sheet pan with a good drizzle of olive oil and a pastry brush to spread.
Peel the potatoes and cut them into large 2-inch chunks. Toss them with the olive oil, salt, pepper, and herbs de Provence. Transfer the potatoes to the sheet pan and roast for 25 minutes.
Preheat your grill.
Meanwhile, reheat the peperonata, covered, until hot.
Then add the capers and red wine vinegar and stir to combine. Place the cover back on to keep warm, and turn off the heat.
Check your potatoes. If they are knife-tender, turn down the heat to 300F (150C) for 15-20 minutes.
Grill the chicken on medium-high heat for 5-7 minutes each side.
Assemble the chicken on a large platter, garnish with rosemary, then add the peperonata in the center and then the potatoes.
Serve with chilled rose! Enjoy!