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Volume IV
January 10, 2014

Weekly Home / Recipe Center

Marinated Chicken Breasts

Serving size: 4
Calories per serving: 121

1 tablespoons vinegar, like cider, balsamic, or red wine
2 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaves
1 tablespoons mustard, whole grain or dijon
1 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts, each about 6 ounces

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Cook's Note: When using a meat thermometer to tell the temperature of a chicken, you should remove the protein from heat when the reading is approx 157°. When the meat is resting, the juices will move to the center of the piece and finish the rest of the cooking. This principle is called "carryover cooking."

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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