#Recipe: Chicken with Balsamic Vinegar Marinade

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We tend to eat a lot of chicken because it’s lower in fat and is better for my husband’s cholesterol than red meat is. I was looking for an easy recipe for chicken today and I found this one:

Chicken with Balsamic Vinegar Marinade

Balsamic Vinegar Marinade

Makes 1 cup of marinade

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup water
2 tsp spicy mustard
2 tsp brown sugar
2 cloves garlic, squashed
1/4 tsp pepper

4 boneless, skinless chicken breast halves
Olive oil spray

Whisk together the marinade ingredients. Pour half the marinade into the bottom of a baking dish. Put the chicken breasts on top & pour over the rest of the marinade. Refrigerate, covered, for at least 30 minutes or overnight turning the chicken occasionally.

Preheat the broiler. Put the rack 5 inches from the top. Oil a baking sheet and put the chicken on it. Broil for 5 minutes; turn and brush with the marinade. Broil the second sides for 5 minutes more or until the chicken is cooked completely. Put the chicken breasts on serving plates and serve with your choice of sides.

I used Extra Virgin Olive Oil and Aceto Balsamico from The Artisanal Kitchen. The olive oil is certified and grown on one estate for quality control. It has a delicate, slightly fruity flavor. The Aceto Balsamico is a full bodied balsamic vinegar that is certified from Italy. Using quality products makes all the difference in a marinade.

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