Marinated chicken breasts

We eat a lot of chicken. Mostly chicken breasts and tenderloins. And some times, chicken can get boring. So, I decided for kicks to google “best chicken marinade.” The results came back with this 5-star rated recipe. I decided it was worth a try, slightly changed.

Marinated Chicken Breasts


  • 2 tablespoons balsamic vinegar
  • 2-3 tablespoons of dried herbs(oregano, thyme, crumbled bay leaf)
  • 2 tablespoons mustard
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 1/2 pounds fresh chicken breast or tenderloin


Put all of the ingredients in a large Ziploc bag and mix together well. Add chicken and toss to make sure chicken is covered on all sides. Seal bag and refrigerate for a minimum of 30 minutes.

Preheat oven to 375. Once marinated, place chicken on baking sheet and bake for 15 minutes or until cooked through.

Brian and I both thought that they were good, but not five-star material. Garlic may have helped if added to the marinade, but not bad enough that I wouldn’t consider making them again with a little tweaking. Served with sautéed zucchini and a fresh tomato and mozzarella salad was perfect.


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