- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- 2 teaspoons salt, divided
- 6 (6- to 8-ounce) boneless skinless chicken breasts
- 1/2 teaspoon pepper
How to Make It
Combine first 3 ingredients and 1 teaspoon salt in a zip-top plastic freezer bag or large shallow dish, and add chicken. Seal or cover, and chill 2 hours, turning occasionally.
Remove chicken from marinade, discarding marinade. Sprinkle evenly with pepper and remaining 1 teaspoon salt.
Heat a large ungreased cast-iron skillet or grill skillet over medium-high heat until hot. Cook chicken, in batches, in hot skillet 3 to 4 minutes per side or until browned. Place chicken in a 13- x 9-inch baking dish.
Bake at 350° for 20 minutes or until done.