Honey Balsamic Chicken (or Salmon)
- 2 boneless chicken breasts or 2 salmon fillets
- 1/4 cup European Dipping Oil - Mediterranean Balsamic
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/8 cup soy sauce
Mix the Balsamic Dipping Oil, honey, brown sugar and soy sauce in a freezer bag. Shake and squeeze the contents to dissolve the honey and brown sugar. Add the meat to the bag. Remove air, seal and label. Defrost bag in fridge before cooking. Preheat oven to 450*. Place the chicken on a foil or parchment lined baking sheet. Bake until the surface is caramelized and dark in spots, about 15 - 20 minutes or until the meat is cooked through. Meanwhile, place the leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes. Reduce heat to a simmer and cook until thick. Use a pastry brush to brush the cooked marinade onto the cooked meat or serve marinade along side as a sauce or gravy.