Enjoy!
Printable Recipe - click here
Ingredients:
4 chicken cutlets, sliced in half if very thick
marinate:
1/4 cup balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon dried fine herbs
1 teaspoon salt
1 teaspoon pepper
1/2 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.
My husband loved this! He loves anything with balsamic but only marinated it half the time and cooked in pan and still ate all 4 cutlets. Fast, good and easy. Highly recommend!! Thank you
ReplyDeleteBia this chicken looks so delicious and guess what? I have all the ingredients to make this when my son comes home from University tomorrow xoxo
ReplyDeleteMaking this tonight for the second time. First time I did it with boneless, skinless thighs, because that's what I had on hand. Came out delish. I suggest putting all marinade ingredients, except the oil, in the jar and shaking to dissolve the salt, and then add the oil and shake again. It's a science thing--salt does not dissolve in oil, but it does in vinegar.
ReplyDeleteWhat herbs do you use in this? Looks and sounds delicious!
ReplyDeleteDidn't anyone else find this extremely salty, almost inedible, might try again and cut way back on the salt and pepper.
ReplyDeleteI too found it too salty! If I make it again, I will use far less salt.
DeleteCan u make this in a crock pot?
ReplyDeleteHi There, this is supposed to be grilled but it doesn't hurt to try the crockpot way! Let me know how it turns out! Maybe add a little stock to cook it... :-) Bia
Deletewhat kind of herbs do you use?
ReplyDeleteHi There! It's a all herb dry mix(fine herbs), you find it at the spice rack at the grocery store
DeleteI do love fine herbs. They seem to add flavor to almost everything! Maryb
DeleteI will try the fine herbs, I use good seasons powered Italian dresing but never thought to add the mustard. I'll try yours next. I love balsamic.
ReplyDeleteI love the idea of making it into a sandwich. Would definitely use less salt and pepper. I try to cut down on salt use for my blood pressure.
ReplyDeleteLooks yummy! Do you think I could use Balsamic Vinegar salad dressing instead? My Balsamic Vinegar is about 7 years old and I'm hesitant to use it! lol.
ReplyDeleteGood balsamic gets better with age! Try Herbs de Provence.
ReplyDeleteHey there, Lady! This does indeed look and sound delicious. I keep fine herbs in the cupboard all the time. Will try this tonight! Thanks so much! Maryb
ReplyDelete