Recipe by Veronica Foods
1/4 cup Neapolitan Herb Balsamic Vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts or thighs
3 tablespoons of EVOO Chilean Koroneiki for baking.
In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.
In a gallon size Ziploc bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight – turning the bag occasionally.
Drain the chicken from the marinade before baking.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil.
Place baking sheet into oven and roast chicken until completely cooked through.
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.