1.5 to 2.o pounds of organic chicken breast cutlets. I like to separate the cutlets in half to have smaller pieces. Tenderize meat (I prefer the Jacard 45 knife meat tenderizer… it seriously is amazing, easy and cut your marinating time down.)
Marinade:
1/3 cup Modeno Organic Balsamic Vinegar
1/3 Cup Organic unfiltered olive oil
1 TBSP raw honey (I always try to source this regionally)
1/2 tsp sea salt
fresh ground pepper
1 TBSP organic lemon juice
1 TBSP organic brown mustard
3 cloves of minced garlic
1 TBSP fresh chopped Basil (1 tsp dried)
1 TBSP fresh chopped oregano (1 tsp dried)
Mix together and coat chicken in marinade. Marinate a minimum of 4 hours, but I prefer to marinate 24 hours).
Grill the chicken, or you can saute it in a fry pan.
