#3183 - Sour Chicken

(by Shirley McNevich)

1/2 cup balsamic vinegar
2 TBSP olive oil
2 tsp. Italian seasoning
4 garlic cloves (minced)
1 1/2 tsp. salt
1 tsp. ground black pepper
4 boneless/skinless chicken breasts

In a bowl add balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt and pepper--stir to mix. Pour 1/4 of the vinegar mixture into a Ziploc and add one chicken breast. Keep alternating vinegar mixture and chicken breasts until all are in the bag, then remove air from bag and seal. Refrigerate the chicken for 3 hours. Grease a glass baking dish. Place the chicken breasts in a single layer in the baking dish and pour any leftover vinegar mixture from the bag over the tops of the chicken. Cover dish with foil and bake at 400 degrees for 40-45 minutes or until chicken is tender and cooked through.