Marinated Chicken Breasts

2  tablespoons		1 to vinegar, like cider, balsamic, or red wine
3  teaspoons		2 to dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
2  tablespoons		1 to mustard, whole grain or Dijon
2  teaspoons		1 to garlic or onion powder, optional
1/4  cup		extra-virgin olive oil
1  pinch		Kosher salt and freshly ground black pepper
6  ounces		4 boneless, skinless chicken breast, each about

Tip: Click on the ingredient links to learn the nutritional information for all the Marinated Chicken Breasts ingredients. The serving size for any ingredient in Marinated Chicken Breasts may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put the vinegar, herbs,
mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all
the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly.
Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1
minute at a time.