Balsamic Chicken


  • ½ cup Peach White Balsamic vinegar
  • 2 tablespoons Basil olive oil
  • 1-2 tablespoons brown sugar optional to offset the acidity from the vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced (or more to taste)
  • 2 teaspoons Bread Dipper
  • 2 pounds boneless, skinless chicken breast


Make marinade: Place all marinade ingredients in a measuring jug and whisk very well.
Marinate chicken: Place chicken in a ziploc bag (or alternatively in a shallow dish). Pour marinade on top, making sure all chicken pieces are covered all over. Seal dish or bag well and refrigerate for 15 minutes or up to overnight.
Cook chicken: Remove chicken from marinade, discarding bag and any excess marinade. Cook chicken your preferred way, until it reaches an internal temperature of at least 165°F.

Grill: Place chicken on a hot grill and grill 6-8 minutes on either side, or until chicken is done.
Skillet: Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until chicken is done.
Oven: Place chicken in a baking dish and bake at 410°F for 15-25 minutes, or until chicken is done.


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