Chicken Breasts with Mango Balsamic Vinegar

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 Tbls. mango balsamic vinegar
  • 1 Tbls. Worcestershire sauce
  • 3 Tbls. EVOO olive oil
  • 1/2 t. salt
  • 1/2 t. fresh ground pepper
  • 1 ripe mango, peeled and diced (optional)

Instructions

In a small bowl, whisk together the mango balsamic vinegar, Worcestershire sauce and olive oil until emulsified. Stir in salt and pepper.

Put chicken breasts in a ziplock bag; add a couple tablespoons of the marinade (just enough to coat), squeeze out all the air and zip closed. Reserve remaining marinade in refrigerator.

Refrigerate for several hours or overnight, turning occasionally.

When ready to bake, place chicken breasts in a shallow baking pan or dish, and pour over reserved marinade.

Bake at 350 degrees for about 50-55 minutes or until thermometer inserted in the thickest part reaches 175 degrees. Turn chicken over a few times during baking to keep pieces coated. Marinade will caramelize while baking giving the chicken a nice coating.

About 15 minutes before chicken is done, add diced mango if desired; stir to coat in marinade and continue to bake until done.

Serve each piece of chicken with a spoon of diced mango on top.

NOTE: I use Fat Louies Mango Balsamic vinegar which I get in Door County. Serves 4