This recipe is not only very easy to execute, but has both the savory and sweet flavor of balsamic vinegar, with a hit of honey and garlic to send you r palate to the land of “Ahhhhhh” without using twenty plus ingredients. When using balsamic vinegar avoid using store brand. This along with olive oil are ingredients where you really can tell the quality just by taste alone. The cheaper the vinegar, the less flavor you will have, and the more artificial flavor and caramel colors on your dish and inside of you.
Good quality spices and ingredients like balsamic vinegar, will make your dish stand out among the rest. The balsamic vinegar I am using this week are courtesy of Bellindora, in Woodbridge, California. The wonderful climate and rich land has given Bellindora access to the finest wine and agricultural products available. For myself I plan to buy my vinegar from Bellindora and will be trying their line of olive oil next. Somethings you can grab at your local grocery store and others you just have to get from the source, any good chef will tell you that, especially when it comes to balsamic vinegar.
1 1/2 lbs boneless skin less chicken breast; trimmed of any excess fat
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1 tsp fresh cracked black pepper
2 garlic cloves, crushed or minced. Or 3 tsp garlic powder
Place chicken trimmed of any excess fat in ziplock bag.
In a small bowl whisk all ingredients and add to bag with chicken. Refrigerate up to an hour. Remove from bag and drain off excess marinade and toss out.
Heat skillet over high heat and add chicken. You want to get a nice golden sear on both sides.
Cook on each side for about 6-8 minutes, or until chicken reaches an internal temperature of 160 F.
Serve with steamed rice, or other side dish.