Prep Time: 5 minutes, rest time 1-3 hours

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

1/2 C. balsamic vinegar

3/4 C. olive oil

1/2 C. brown sugar, packed

1/2 C. soy sauce

3 cloves garlic, minced

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/4 tsp. dried rosemary

1/2 tsp. pepper

4 boneless, skinless chicken breasts

2 T. olive oil for fry pan

What to do:

Combine all the ingredients including the chicken in a 2-gal. Zip-lock bag, seal bag and chill for at least one hour but better if chilled for up to 3 hours. In large fry pan heat oil over medium high heat, add your chicken, cook 6 to 7 minutes per side or until chicken is cooked through and no longer pink inside. While the chicken is cooking use your marinade as a base and thoroughly base both sides of the chicken breast. This will keep the chicken moist and flavorful.