Chicken With Balsamic Marinade

Directions

1. Whisk together the vinaigrette ingredients in a small bowl.
2. Pour 1/4 c. of the vinaigrette into the bottom of a shallow glass baking dish or possibly flat refrigerator container. Place the chicken breasts atop; cover with 1/4 c. additional vinaigrette. (Reserve the remaining vinaigrette for tossing a green salad or possibly to make the salad, that will appear as tomorrow's recipe.)
3. Chill, covered, for at least 30 min or possibly for as long as 24 hrs, turning the chicken occasionally.
4. When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or possibly baking sheet. Place the chicken on the prepared pan.
5. Broil the chicken for 5 min; turn and brush with the marinade. Broil the second sides for about 5 min, or possibly till the chicken is cooked through at the thickest points; throw away the remaining marinade.
6. To serve, transfer the chicken breasts to serving plates, garnish, and accompany with Corn and Rice Salad.
7. Advance preparationThe chicken cam be broiled in advance, refrigerated, and served within a day, chilled or possibly at room temperature.
8. This recipe offers instructions for broiling the chicken. If you prefer, bake it at 400 F. or possibly cook it on a stovetop grill or possibly outdoor grill.
9. Balsamic Vinaigrette serves both as a marinade and as the dressing for the perfect accompaniment, Corn and Rice Salad, that will appear in this column tomorrow. The combination is one of my personal favorites.