6 tablespoons Burren Balsamics White Balsamic Vinegar with Tarragon
Half teaspoon sea salt
Quarter of a teaspoon freshly ground black pepper
2 large cloves garlic
4 boneless, skinless chicken breasts
Shave off some lemon zest, juice the lemons, crush and roughly chop the garlic.
In a bowl, combine the lemon zest and juice, vinegar, garlic, salt, and pepper.
Trim the chicken breasts of any fatty or other nasty bits, place in a zip lock bag, add your lemon marinade and seal tightly. Make sure the marinade is evenly distributed among the meat.
Marinate for 1 to 2 hours on the countertop or for 4-6 hours in the fridge.
Remove the chicken from the marinade, gently shake to remove any excess liquid or bits of garlic that might have stuck.
Transfer to a baking dish (lightly grease with a little oil if you like)
Place in the centre of an oven preheated to 190 degrees C. Bake for 30 minutes, or until a thermometer inserted into the thickest part of the chicken breast reads 75 degrees C.
Remove from the oven and let rest for 5 minutes before slicing. Serve with your favourite steamed or roasted vegetables on the side.