GRILLED BALSAMIC HONEY MUSTARD MARINATED CHICKEN BREASTS

By kelsa94

POMPEIAN HONEY INFUSED BALSAMIC VINEGAR RECIPE

Ingredients

• 1/3 CUP POMPEIAN HONEY INFUSED BALSAMIC VINEGAR
• 2 TBSP. POPEIAN ROBUST EXTRA VIRGIN OLIVE OIL
• 1/4 CUP HONEY MUSTARD
• 1 CLOVE GARLIC, CRUSHED SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
• 6 SKINLESS BREASTS HALVES, POUNDED 1/2 INCH THICK
• 2 GREEN ONIONS, FINELY CHOPPED
• 2 TBSP. FINELY CHOPPED PARSLEY

Preparation

Step 1

1. COMBINE THE POMPEIAN HONEY INFUSED BALSAMIC VINEGAR, POPEIAN ROBUST EXTRA VIRGIN OLIVE OIL, HONEY MUSTARD AND CRUSED GARLIC CLOVE IN A BOWL. WHISK TO BLEND. SEASON TO TASTE WITH SALT AND PEPPER.

2. POUR THE MARINADE OVER THE CHICKEN BREASTS AND TOSS TO COAT THEM WELL. MARINATE THE CHICKEN FROM 1-2 HOURS.

3. PREHEAT GRILL. GRILL THE CHICKEN BREASTS ON EACH SIDE FOR 5 MINUTES ON EACH SIDE OR UNTIL THE CHICKEN IS BROWNED AND COOKED THROUGH. SPRINKLE THE CHICKEN WITH THE CHOPPED GREEN ONION AND PARSLEY