Chicken Gorgonzola with Sundried Tomatoes

• 2 cups Balsamic Vinegar, Divided
• 2 teaspoons Minced Garlic
• 1 Tablespoon Dijon Mustard
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Honey
• 13 cups Olive Oil
• Salt And Pepper, to taste
• 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
• 1/4 cups Gorgonzola Cheese
• 1/4 cups Sun-dried Tomatoes In Oil, Drained And Chopped

1. In a large bowl or 9 x 13 Pyrex dish, whisk together 1 1/2 cups balsamic vinegar, garlic, Dijon, lemon juice and honey.
2. While constantly whisking, incorporate olive oil.
3. Season with salt and pepper.
4. Marinate chicken breasts in the mixture for at least 2 hours.
5. Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through, about 23 minutes each side.
6. While chicken is cooking, heat a small skillet over medium-high heat and add remaining 1/2 cup balsamic.
7. Continue to cook down until it resembles a thin maple syrup and the flavor is sweeter than it would be out of the jar, about 5 minutes.
8. When chicken is cooked, plate by topping evenly with gorgonzola and sundried tomatoes.
9. Drizzle the balsamic reduction evenly over cooked chicken.

balsamic vinegar, garlic, dijon mustard, lemon, honey, olive oil, salt, chicken breasts, gorgonzola cheese, tomatoes

Taken from tastykitchen.com/recipes/main-courses/chicken-gorgonzola-with-sundried-tomatoes/ (may not work)