Balsamic Vinegar Chicken
- 4 boneless, skinless chicken breast halves
- 3/4 c balsamic vinegar
Place the chicken and balsamic vinegar in a zip-top bag. Squeeze out as much of the air as possible when sealing. Place in refrigerator and marinate 4-12 hours (longer is better). Remove chicken from marinade and discard remaining liquid. The dark color of the vinegar will make the chicken appear almost brownish-gray. Don't worry - it'll be fine. Place chicken on grill over medium heat or you can pan fry covered over medium heat adding water to cover bottom of pan. Cook until no longer pink in center and juices run clear.
This goes well with rice, pasta or bread and a salad. Leftovers are great chunked into a big fresh salad with a light vinegarette dressing.