Friday, March 23, 2007

Marinated Chicken Breasts

Servings: 8


* 1/2 cup broth
* 1 tablespoon extra-virgin olive oil
* 3 tablespoons balsamic vinegar
* 2 teaspoons Dijon mustard
* 1/2 minced garlic cloves or 1 to 2 teaspoons garlic powder
* 2 teaspoons sugar
* 1 teaspoon crushed thyme
* 1/4 teaspoon black pepper
* Salt to taste
* 2 pounds chicken breasts, boned and skinned (8 halves)


Place all of the ingredients except the chicken breasts in a jar with a tight-fitting lid and shake well. Rinse the chicken breasts and pat dry with paper towels. Place the chicken and marinade in a locking plastic bag, making sure the chicken is coated well (using a bag saves on cleanup, but a shallow dish works just as well). Marinate the chicken in the refrigerator for several hours, turning occasionally.

Prepare the outdoor grill or preheat the broiler or a stovetop grill pan. Grill the chicken or place under the broiler for about 10 minutes per side. Cooking time will vary depending on the thickness of the chicken. The chicken is done when the internal temperature reaches 165 degrees using an instant-read thermometer. Discard the marinade.

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