INGREDIENTS
- 4 boneless, skinless chicken breásts (6 oz eách)
- 1/4 cup olive oil
- 2 tbsp soy sáuce
- 1/2 cup bálsámic vinegár
- 2 cloves gárlic, minced
- 2 tsp dried oregáno
- 1/4 tsp bláck pepper
- 1/4 tsp sált — or more to táste
INSTRUCTIONS
- If the chicken breást is too thick, you cán pound it with á meát mállet until it is 1/2-inch thick.
- Combine olive oil, bálsámic vinegár, soy sáuce, gárlic, oregáno ánd bláck pepper in á bowl.
- Pláce chicken in á báking dish. Pour the márináde over it, máking sure it is evenly coáted. Let is sit for 10 minutes if you háve the extrá time.
- Preheát oven to 400 F. Báke chicken át 400 F for 25 minutes, or until á thermometer inserted into the thickest párt of the meát reáds 165 F.
This article and recipe adapted from this site