Rosemary Dijon Grilled Chicken
- Whisk together Rosemary EVOO, Dijon mustard, and Sicilian Lemon Balsamic Vinegar. Stir in salt, pepper, and chopped rosemary; set aside.
- Lightly pound each chicken breast to an even thickness. Place chicken in a Ziploc bag and pour marinade over chicken. Seal and refrigerate for at least 4 hours. Remove chicken from bag and discard marinade.
- Heat grill to medium high heat. Lightly oil the grates and place chicken breasts directly on the grates. Grill for about 8 minutes; flip chicken breast over and continue grilling for an additional 8 minutes or until chicken reaches 160 degrees. Adjust grilling times if chicken breasts are smaller or extremely thin. Remove from grill; lightly cover with foil and let rest for 5 minutes before serving (chicken breast temperature will increase to 165 degrees). Enjoy!
A Twist On Olives http://www.atwistonolives.com/