The Best Marinated Chicken Breasts

• 2 tablespoons vinegar (e.g. cider, balsamic, red wine, or Wish-Bone's Balsamic Vinaigrette can be used solely or in combina)
• 3 tablespoons dried herbs (e.g thyme, oregano, rosemary, crumbled bay leaf, or poultry seasoning)
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup extra-virgin olive oil
• salt
• black pepper
• 4 boneless skinless chicken breasts, each about 6 ounces

1. Whisk together the marinade ingredients in a small bowl or 1 pint liquid measuring cup.
2. On a cutting board cut the chicken breasts length wise in half, if the they are relatively large, & trim off all the excess fat.
3. In a container (e.g. Tupperware, glassware) that can be sealed with a lid & has sufficient capacity, place some of the chicken in a layer at the bottom & pour some of marinade evenly over the layer. Repeat with the rest of the chicken & marinade. *A large & sturdy Ziploc bag can be used for this step as well.
4. Seal the container (or plastic bag) & shake until all of the chicken is completely coated in marinade.
5. Let marinate in the refrigerator overnight or freeze for up to 2 weeks*. *If freezing thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time before continuing on to the next step.
6. Bake in a 375 degrees F preheated oven for 15 to 20 minutes, or until cooked through. You can also cook the chicken on a hot grill for about 4 minutes per side, or until cooked through.

vinegar, herbs, mustard, garlic, onion powder, extravirgin olive oil, salt, black pepper, chicken breasts

Taken from www.food.com/recipe/the-best-marinated-chicken-breasts-483886 (may not work)