Honey Vinegar Glazed Chicken

| 06/29/2010|
1 1/2 tsp dried thyme from The Olive Tap Spice Locker
1/2 tsp. salt
1/4 tsp. black pepper from The Olive Tap Spice Locker
Italiano Extra Virgin Olive Oil and Grapeseed Oil from The Olive Tap
1 lb. chicken breast
4 tbsp. Honey Balsamic Vinegar from The Olive Tap

Combine first 3 ingredients; sprinkle over both sides of chicken.

Heat Italiano and Grapeseed Oil in a large skillet over medium-high heat. Add chicken; cook on each side until done.

Transfer chicken to a warmed platter. Reduce heat to medium-low; Honey Balsamic to pan and reduce for a few minutes. Stir constantly. Pour glaze over chicken and serve.

Buon appetito,
Mario

Adapted from a recipe on bhg.com