- 4 boneless, skinless chicken breasts halved (or use 10 tenders)
- 1 cup balsamic vinaigrette (She used Kraft reduced fat Balsamic Salad dressing)
- 1/2 cup balsamic vinegar
- 2 tbs frozen orange juice concentrate, thawed
- 1 tsp Italian seasoning
- 2 tsp crushed garlic
Combine all ingredients
Place chicken in large zip-lock bag. Add marinade to chicken. Squeeze air out of bag and seal. Marinate in fridge 4 hours (the longer the better, on Sunday mornings I make it early and let it marinate for 6-8 hours.)
Set up grill on medium high heat. Oil grate when ready to start cooking. I brush with Olive oil or use Pam for grilling, this is very important or chicken will stick. Remove from marinade, grill for 3-4 minutes per side until chicken is no longer pink.
Variation: Can be cooked under broiler. Broil 6-8 inches under heat source. Broil for 5-6 minutes per side or until chicken is no longer pink.