Balsamic Garlic Chicken Breast Marinade

1½ pounds boneless, skinless chicken breasts 3 tablespoons balsamic vinegar 3 tablespoons olive oil 1 tablespoon honey 1 tablespoon Dijon mustard 3 garlic cloves, minced 1 teaspoon dried Italian seasoning ½ teaspoon fine salt ½ teaspoon black pepper

1. Prepare the chicken. Pound breasts to an even thickness of about ¾ inch, or slice very thick breasts horizontally into cutlets. 2. Mix the marinade. Whisk the balsamic vinegar, olive oil, honey, Dijon mustard, garlic, Italian seasoning, salt, and pepper in a bowl until combined. 3. Marinate. Place chicken and marinade in a sealed food-safe bag or covered glass container. Turn to coat and refrigerate for 1-8 hours. 4. Cook. Lift chicken out and let excess marinade drip off. Grill on lightly oiled grates over medium heat, starting with about 5-7 minutes per side for ¾-inch breasts. Or bake in a lightly oiled baking dish at 425°F, checking around 18-22 minutes; thin cutlets may be ready sooner. Times are approximate: the thickest part must reach 165°F. 5. Rest. Rest for 5 minutes before slicing across the grain.