This is a delicious and easy recipe from my friend Jamie. It is in the cookbook I got for a shower gift, Hope In The Kitchen: Wedding Edition.
I ate my chicken just as pictured - over a slice of tomato, a slice of mozzarella, drizzled with olive oil and topped with basil leaves. Adam ate his over a salad with balsamic vinaigrette dressing. Both ways are delicious! The balsamic vinegar infuses so much flavor into the chicken.
1/2 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
Combine the first 4 ingredients in a small bowl. Place chicken in a large ziploc bag and pour marinade on top. Let marinade for 1 hour in the refrigerator.
Remove chicken from marinade and discard marinade. Now you can either grill the chicken until done or saute it in a pan. I added some oil to a large pan and pan seared the breasts until done (you can cut the meat into smaller pieces for quicker cook time).
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