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Categories:Viewed: 64 - Published at: a year ago
Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried basil
- salt and ground black pepper to taste
- 2 pounds skinless, boneless chicken breast, thinly sliced
Method
- Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken; mix to coat. Cover with plastic wrap; refrigerate for at least 20 minutes.
- Heat a cast iron grill pan over medium-high heat. Add chicken; cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
