Baked Chicken with Dijon and Balsamic Vinegar
Ideal for any night of the week.
Ingredients
- 4 lbs Chicken Breast cut up
- 1 tsp. Dijon-like Mustard Best Boy Bourbon Barrel Mustard
- 3 tsp. Fresco Elite 8
- Salt & Pepper to taste
- 2 Tbsp. Balsamic Vinegar Traditional or Red Apple
- 1 Tbsp. Olive Oil Hoji EVOO
Servings:
Units:
Instructions
- Preheat oven to 400ºF. Place the chicken in a single layer in a 13x9-inch baking dish. Brush or spread each piece lightly with Dijon mustard. Sprinkle with Elite Eight blend and salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil.
- Please in the oven and bake until chicken is brown and done. Basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature. NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or overnight in the refrigerator.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Elite Eight Fresco Blend, Traditional Balsamic, Red Apple Balsamic, Hoji EVOO
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