Marinated Chicken Breasts

There has to be at least a million different ways to prepare chicken, but if you're like most, you're stuck making the same few types over and over again. Here's a simple, but versatile, recipe that has slightly more 'adult' flavors but if your kids aren't picky eaters, feel free to serve it to them. Serve this chicken with pasta, vegetable sides, rice dishes or any other sides you desire. You can also freeze the chicken in the marinade for up to two weeks; thaw completely before cooking.

Marinated Chicken Breasts

1 - 2 tbsp. vinegar (apple cider, balsamic, red wine, etc.)

1 - 2 tbsp. chopped mixed fresh herbs (thyme, oregano, rosemary, etc.)

1 - 2 tbsp. mustard (whole grain or Dijon)

1 tbsp. minced garlic
1 small shallot, finely minced

¼ cup extra virgin olive oil

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

Put the vinegar, herbs, mustard, garlic and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and add the chicken. If desired, you can pound out the chicken breasts to an even thickness so they cook more evenly. Marinate for at least 4 hours but exercise caution - do not let the chicken marinate too long or else the acid in the vinegar will start 'cooking' the chicken and can make it mushy.

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 chicken in a 375 degree oven for 15 minutes, or until cooked through.

Serves 4

NOTE:  Consider doubling the marinade. I barely had enough marinade for two large chicken breasts.