Honey & Balsamic Marinated Chicken

Ingredients
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1/4 cup olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
4 boneless skinless chicken breasts

Directions
Place balsamic vinegar, honey, olive oil and rosemary in a large zip lock bag. Add chicken, seal the bag refrigerate, turning occasionally, for at least 2 hours or overnight.
preheat the oven to 350 F.
Remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and freshly ground black pepper.
Heat a large ungreased cast-iron skillet or a large heavy skillet over medium high heat. Cook the chicken for 3 or 4 minutes per side or until nicely browned on both sides. Transfer the skillet to the oven and bake for 20 minutes or until juices run clear when pierced with a fork.

I made this chicken the other night and it was delicious. I served it with Jasmin rice and some veggies. I am on a cooking kick. With Mike having to eat all gluten free I have had a lot of fun trying to find new recipes. Enjoy!!!