We are officially in the spring season as of Saturday.....and we got a couple inches of snow here in the Chicago land area. I'd like to be optimistic that spring really is on the way so I decided to make a dish that reminds me fondly of warm weather and the smell of summer- marinated chicken. When I hear those words, I can almost smell charcoal grills in the air. You can whip this up quickly after work and rest the chicken for half an hour and it will still taste like you spent all day marinating it.
1 package boneless, skinless chicken breasts
Salt/fresh ground black pepper
Favorite dried herbs
Marinade:
1/3 c. balsamic vinegar
2 tbs. extra virgin olive oil
1 tsp. coarse salt
1 tsp. fresh ground black pepper
1 clove garlic, peeled
Crumbled goat or feta cheese
- Pierce chicken breast on both sides with a fork. Season each side with salt, pepper and desired seasoning (ex: Italian seasoning, herbes de provence, etc.)
- Once seasoned, place in a shallow baking dish.
- In a mini food processor or blender, combine all marinade ingredients to taste.
- Pour marinade over chicken and refrigerate at least 30 minutes until ready to grill.
- Preheat grill and oil grates.
- Place chicken breasts and grill until no longer pink. While grilling, if you have remaining marinade, continue to baste during cooking time.
- Remove chicken from grill and top with crumbled cheese if desired.
- As a further suggestion, serve over salad, rice or couscous.
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