1/3 cup Fig Dark Balsamic Vinegar
1/3 cup Garlic Infused Olive Oil
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
2 to 4 chicken breasts
Note: For a more even cook, pound the chicken breast down to become the same thickness all around
Whisk the Fig Balsamic Vinegar, Garlic Infused Olive Oil, oregano and black pepper in a bowl.
Brush the mixture onto the chicken breasts to cover completely. Reserve any left over oil/vinegar mixture.
Let chicken sit covered in the refrigerator for at least 30 minutes or up to 4 hours.
Heat up gas/charcoal grill or a grill pan, and cook the chicken breasts until done. Use any leftover mixture to baste.
Remove from grill/pan when done, ENJOY!
Makes 2-4 Servings