H-E-B Cooking Connections
4boneless, skinless chicken breasts (about 1 1/4 pounds),
1/4cupMonari balsamic vinegar,
1tablespoonDaVinci extra virgin olive oil,
1tablespoonMaille original Dijon mustard,
2clovesgarlic, crushed or minced,
1teaspoonMorton & Bassett Herbes de Provence,
1/2teaspoonground black pepper,
1Combine marinade ingredients in a 1-gallon sealable plastic bag. Add chicken and toss to coat.
2Marinate in refrigerator at least 30 minutes but not longer than 2 hours
3Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed. Grill chicken 5 to 7 minutes per side over medium coals. Test grill temperature by holding palm just above grate at cooking height. If heat causes you to pull away in 4 seconds, temperature is ideal (375 degree grill surface).
4Remove from grill when a meat thermometer inserted horizontally into the thickest part of the chicken reads 160 degrees. Serve while hot
No Nutritional Information Available