1/3 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried parsley flakes, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
6 cloves garlic, minced
6 4-to-6 ounces skinless boneless chicken breast halves
1/4 teaspoon black pepper
1. In a small bowl whisk together vinegar, oil parsley, rosemary, thyme, sage, garlic 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Place chicken in a large reseable plastic bag set in a shallow dish. Pour vinegar mixture over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 8 hours.
3. Drain chicken, discarding marinade. For a gas or charcoal drill, grill chicken on the rack of a covered grill directly over medium heat 12 ro 14 minutes or until chicken is no longer pink.; turning oncehalfway through grilling time. (Or preheat broiler, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 12 to 14 minutes or until chicken is no longer pink, turning once halfway throughbroiling time.
Serve with salad or cole slaw.
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