Balsamic Vinegar and Garlic Oven Chicken
- 3 boneless skinless chicken breasts
- lemon pepper seasoning (to taste)
- 9 roasted garlic cloves (I really love garlic so if you don't, you can use a lot less)
- 12 cup shredded colby-monterey jack cheese
- aluminum foil
- minimal butter
- 1 pinch salt
- Preheat oven to 375.
- Lay out foil and make a small "pan" with it, two to three layers is okay because it will help clean up.
- Spread a very light layer of butter on the foul where you will place the chicken later.
- Season the chicken breasts with lemon pepper seasoning, press it down into the chicken a little.
- Sprinkle balsamic vinegar on all sides of chicken, don't make a bath for it but just put it on the chicken.
- Place three garlic cloves on each piece of chicken, evenly spaced, smashed on top of each chicken, sprinkle with a pinch of salt.
- Cook in the oven for 35 minutes, open foil.
- Sprinkle desired amount of shredded cheese on top of the chicken and cook uncovered for another 2-3 minutes.
- Cooking time might differ depending on the size of the chicken (mine were pretty small).
- Enjoy while its hot!
- Dip in more vinegar or the juices in the foil if you need more flavor.
chicken breasts, lemon pepper, garlic, colbymonterey, aluminum foil, butter, salt
Taken from www.food.com/recipe/balsamic-vinegar-and-garlic-oven-chicken-269917 (may not work)