Sardines & Chocolat

Grilled chicken fillets on slate plate. Gray concrete background

Ingredients:

• 1/4 c La Favorita Balsamic Vinegar
• juice of 1 lemon
• 2 T olive oil
• 2 T Edmond Fallot Traditional Dijon Mustard
• 2 T brown sugar, packed
• 1 T Worcestershire Sauce
• 2 cloves garlic, minced
• 2 tsp L’Ami Provencal Herbs de Provence
• kosher salt and freshly ground pepper, to taste
• 4 boneless, skinless chicken breasts

Directions:

1. In a medium bowl, whisk together all ingredients except for chicken. Reserve 1/4 cup and set aside.
2. In a gallon size zip top bag, combine chicken and balsamic vinegar mixture. Marinate for at least one hour to overnight, turning occasionally.
3. Preheat grill to medium high heat. Add the chicken to grill and cook, flipping once and basting with reserved marinade until cooked through, about 5-6 minutes per side.

Recipe adapted from Damn Delicious