chicken cutlets, sliced in half if very thick
cup balsamic vinegar
tablespoons dijon mustard
teaspoon dried fine herbs
cup olive oil
Add marinate ingredients to a jar with a lid and shake it well. Place chicken cutlets in a large ziplock bag and pour marinade over chicken. Seal bag and refrigerate for 2 hours or overnight. Remove from fridge 30 minutes before cooking. Preheat outside grill to high. Place chicken cutlets on hot grill, lower temperature to medium high and cover grill. Cook 8-10 minutes. Open grill and flip chicken. Cook for another 8 minutes until chicken is fully cooked and internal temperature reaches 165F. Serve warm sliced over your favorite greens or as a sandwich with fresh arugula and topped with roasted peppers and provolone cheese.