2 tablespoons vinegar, like cider, balsamic, or red wine
3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
2 tablespoons mustard, whole grain or Dijon
2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Put the vinegar, herbs, mustard, powders, and oil in a large re-sealable
plastic bag. Close the bag and shake to combine all the ingredients. Open the
bag, drop in the chicken breast in the bag. Close and shake the bag to coat
The recipe says that you can freeze the chicken breasts in a plastic bag for up to 2 weeks. This is such a good looking recipe (we are trying it out tomorrow night) that I plan on freezing a few batches for our busy nights. This will be so easy to place in the fridge to thaw and then throw in the oven, grill, or skillet.
To cook: Heat a grill or grill pan. When the grill is hot, place the
chicken on the grill and cook for about 4 minutes per side, or until cooked
through. You can also bake the thawed chicken in a 375 degree F oven for 15
minutes, or until cooked through.
I got this recipe off of food network: http://www.foodnetwork.com/recipes/food-network-kitchens/marinated-chicken-breasts-recipe/index.html