serving size: 1 breast half, total servings: 4
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves
1 Combine all the ingredients in a large resealable plastic storage bag; mix well. Seal and marinate in the refrigerator for 30 minutes.
2 Heat a grill pan over medium heat until hot. Place the chicken on the pan, discarding excess marinade, and cook for 6 to 10 minutes per side, or until no pink remains and the juices run clear.