- 3-4 chicken breasts, trimmed of any fat
- 1/3 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 shallot, chopped finely
- 3 cloves of garlic, minced
- Sea salt and fresh cracked pepper to taste
Combine all ingredients in a large zip lock bag and mix thoroughly; add chicken and marinate in the refrigerator for at least 2 hours.
Grill meat for about 4-5 minutes on each side or until juices are running clear. Let the meat rest for a few minutes before cutting it. Enjoy.