Pomegranate Balsamic Glazed Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 3 tablespoons Bellindora Pomegranate Balsamic Vinegar
• 3 cloves garlic, minced
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• Olive oil cooking spray

Instructions

1. Place chicken breasts in a large resealable plastic bag; set aside.
2. In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
3. Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.

To Bake

1. Preheat the oven to 425 degrees Fahrenheit. Remove chicken from marinade; discard marinade.
2. Lightly pat dry the chicken breasts with paper towels.
3. Spray a baking dish with cooking oil.
4. Add chicken breasts to the baking dish; lightly spray the chicken with olive oil cooking spray and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165 degrees Fahrenheit. Start checking for doneness at the 20-minute mark.
5. Remove from oven and let stand 8 to 10 minutes before slicing and serving.
6. Top with a drizzle of Bellindora Pomegranate Balsamic Vinegar and serve.

To Grill

1. Preheat an outdoor grill to medium-high; about 425 degrees Fahrenheit to 450 degrees Fahrenheit.
2. Brush grill grates with oil.
3. Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165 degrees Fahrenheit. Thicker chicken breasts will need more time to cook.
4. Remove from grill; let stand 8 to 10 minutes before cutting.
5. Top with a drizzle of Bellindora Pomegranate Balsamic Vinegar and serve.