Herbed Balsamic Chicken Breasts

1 Tablespoon Dijon Mustard
1 Tablespoon Olive Oil
3 Tablespoons Balsamic Vinegar
1 teaspoon Herbs de Provence
1/4 teaspoon Salt
freshly ground Black Pepper, to taste
4 skinless, boneless Chicken Breast halves

Heat oven to 350F degrees. Spray a baking dish with cooking spray and set aside.

Whisk together mustard, olive oil, vinegar, herbs, salt and pepper. Pour over the chicken breasts and left sit for 15 minutes. (You can also marinate the chicken in the refrigerator overnight.)

Remove the chicken from the marinade. In a nonstick skillet set over medium-high heat, sear the chicken on both sides. Place the seared chicken in the prepared baking dish. Bake until cooked through, about 20–25 minutes. Halfway through the baking time, brush with some of the marinade. (Discard the remaining marinade.)

135 Calories (19% from fat), 25.12g Protein, 2.9g Fat, 1.53g Carbohydrates
per serving

– Recipe from Grilling: Where There's Smoke There's Flavor, by Eric Treuille and Birgit Erath