Marinated Chicken Breasts

Servings: 4

INGREDIENTS

• 1-2 tbsp vinegar, like cider or balsamic
• 2-3 tsp dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
• 1-2 tbsp mustard, whole grain or Dijon
• 1-2 tsp garlic or onion powder, optional
• 1/4 cup extra-virgin olive oil
• 1 pinch Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast, each about 6 ounces

DIRECTIONS

1. Put the vinegar, herbs, mustard, powders (if using any) and oil in a large resealable plastic bag. 
2. 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 evenly. Freeze for up to 2 weeks.
3. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
4. 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. 
5. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. Serve once ready.