balsamic chicken.

This recipe is adapted from Giada's Roasted Chicken with Balsamic Vinaigrette recipe.  It is very simple and easy.  Yet every time I make it for friends, I get complements.  While the chicken bakes, it gives off a wonderful aroma that has your mouth watering before you even pull up to the table.

4 boneless, skinless chicken breasts

1/4 c. olive oil

1/4 c. balsamic vinegar

2 T Dijon mustard

2 T fresh lemon juice

2 cloves garlic, minced

1 t. salt

1/2 t. pepper

In a large plastic bag (Ziploc), place four chicken breasts.  Combine rest of ingredients to make a marinade.  Pour over chicken.  Place Ziploc in refrigerator for 30 minutes to 1 day.  

Bake at 350 degrees for 35 to 45 minutes, or until internal temperature reaches 170 degrees and juices run clear.  

You can also cook your balsamic chicken on the grill.  Clean your grill grate and spray it with cooking spray before lighting.  Or use a paper towel soaked with oil to grease the grill grate so the chicken does not stick.  Cook chicken for about 8 to 12 minutes.  Turn only once.  Chicken is done with internal temperature reaches 170 degrees.  Juices should run clear when you cut into it.  

If there are any leftovers, chop it up and add to pasta salad.  

xx.

val