Balsamic Dijon Chicken

Balsamic Dijon Chicken

adapted from Cooking Light Annual Recipes 1998

It's not a pretty piece of chicken but it was tasty.

1/4 cup balsamic vinegar

1 Tbsp Dijon mustard

1 1/2 tsp olive oil

1 1/2 tsp water

pinch freshly ground black pepper

pinch of salt

1/2 garlic clove, crushed

1-2 boneless, skinless chicken breasts

1. Combine vinegar, mustard, oil, water, pepper, salt and garlic in a small bowl and whisk to combine.
2. Add the chicken breast and turn to coat. Marinade overnight.
3. Preheat an oven to 400F.
4. Cook the chicken for about 20 minutes or until it is cooked through.

Enjoy!