top of page

Isabella's Kyckling (Chicken)

Varies depending on cooking method



This family recipe is a favorite for summer parties and gatherings. It's also fantastic picnic food! The meat is cooked in advance and marinated overnight in balsamic vinegar, sun dried tomatoes, and other deliciousness. This will be a new favorite for sure!

Isabella's Kyckling (Chicken)

How to make it:

Cook your chicken. You may sear it in a pan, or bake it in the oven. Let chicken sit out for 20 minutes before cooking so it will cook more evenly. 

Pan Searing: Preheat pan for 2 minutes on medium-high heat. Season chicken with salt & pepper. Add 2 tsp oil to pan and let heat for 30 seconds. Add chicken and don't move for 4 minutes. Flip and cook an additional 3-4 minutes on the other side depending on how thick the meat is. Check doneness with a meat thermometer. Chicken should reach 165 F internal temp to be done. Put chicken on plate to rest and cool.

Bake: Line a baking sheet with foil. Season chicken with salt & pepper. Heat oven to 450 F. Bake chicken for 15-18 minutes. Check temp with a meat thermometer. When chicken reaches 155 F, remove from oven. It will continue cooking and should reach at least 160 F to be considered done. Allow chicken to rest and cool.

Make your marinade. Combine olive oil and balsamic vinegar. Add chopped red onion. Remove sun dried tomatoes from oil and chop into pieces. Add to marinade. Add chopped basil and mix well. Let rest while you finish preparing chicken.

Slice chicken in to 1-inch pieces and keep together in original shape. Place chicken breasts in a large serving dish.

Pour marinade over the chicken and be sure to get it in between slices. Cover dish with foil and refrigerate overnight.

Remove chicken from refrigerator at least 20 minutes before serving to allow it to get a little closer to room temp. You don't want to serve it too cold. ;) Garnish with fresh basil leaves.

*You may also make this recipe with pork tenderloin if you wish. Just follow the oven baking instructions and make sure your meat reaches 145 F. The rest of the instructions are the same.


1 1/2 lbs chicken breast

Salt & pepper


3/4 c olive oil

1/2 c balsamic vinegar

1/2 red onion, finely chopped

50 g sun dried tomatoes in olive oil

1/2 c fresh basil, chopped

Extra basil leaves for garnish

bottom of page