Balsamic Maple Chicken

For the chicken glaze
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts

Instructions

  • In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Take chicken breasts out and cook in pan on stove top until cooked all the way through
  • remove breasts and pour the rest of the glaze into the pan, stir and cook until thickens, drizzle over chicken and enjoy with roasted veggies

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