GRILLED BALSAMIC CHICKEN

This is a very light breaded chicken recipe.  Very easy to make.  Great hot summer days.  If I hadn't tried this at a friend's house, I would not have tried making it.  Chicken and balsamic vinegar is not a taste I would have put together but it works!! Very light taste of balsamic vinegar makes it special.  I also think it is quite versatile.  It can be served on a bed of salad or with side dishes like potatoes and barbecued asparagus.  I am also going to try serving it as a sandwich in a nice Panini bread with a side of French fries and raw carrots. 

4 large chicken breasts (sliced width wise)

3/4 cup water

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons dried onion flakes

3 teaspoons Italian seasoning

3 teaspoons dry mustard

2 teaspoons thyme

2 teaspoons salt

2 teaspoons pepper

Lots of breadcrumbs

• Slice chicken breasts width wise only if they are very thick
• Mix all except breadcrumbs together and place in a large glass pan that you will use to marinade the chicken
• Add chicken pieces to the marinate.  Poke chicken with a fork to make sure it will soak all the marinate
• Marinade in the fridge for 1.5 hours (If you are in a hurry, 30 minutes is sufficient).  Be sure to turn the chicken at least once.
• Prepare your cooking pan by lining with cooking paper
• Put lots of breadcrumbs on a plate
• Take each piece of chicken out of the marinade making sure each side is wet and dip in breadcrumbs.  Make sure both sides are covered with breadcrumbs
• Preheat oven to 425 degrees
• Cook for 30 minutes turning at least once