This was the case on a recent Sunday. That Sunday was a day of indulgence. We had no plans that required leaving the house, and the weather was crummy. So, we spent the entire day in pjs, cooking, reading, watching tv, and enjoying a couple meals. After making a batch of homemade cinnamon rolls for breakfast, there was no need for lunch. After spending hours on breakfast, a dinner that was quicker to make than the cinnamon rolls seemed quite appealing.
With a package of boneless chicken breasts in the fridge, I knew that would be the main ingredient of our entrée. Although I like simple, I don’t like plain. So, what better to do than make a quick marinade to add some flavor to the chicken? As we were in pjs, I wasn’t going to be grilling chicken outside and decided that I could marinate the chicken and then cook it in the oven.
Served with a spinach, blueberry, goat cheese salad, we had a wonderful dinner. It was light, flavorful, and quite easy to make. The perfect ending to a delightfully relaxing day.
- 3/4 cup balsamic vinegar
- 1/2 cup pineapple juice
- 1/4 cup extra virgin olive oil
- 1 tsp. sugar
- 1 lb. chicken breasts, cut into large chunks.
- Combine first four ingredients until well combined. Place chicken in a large resealable bag, add chicken, and close bag.
- Massage bag to make sure that all chicken is coated in marinade. Refrigerate for at least 2 hours.
- Preheat oven to 350. Line a rimmed baking pan with foil, and place chicken and marinade in pan. Bake for approximately 30 minutes, or until chicken is fully cooked.
- Serve with balsamic vinegar reduction for more seasoning, if desired.
