Balsamic Chicken

4 boneless skinless chicken breasts
1 cup balsamic vinaigrette salad dressing
3 cloves of minced garlic
1/4 teaspoon of crushed red pepper
Salt and pepper, to taste

Place chicken breasts in a zip-top plastic bag. Combine balsamic vinaigrette, garlic and crushed red pepper and pour over chicken. Seal bag and refrigerate for 1-4 hours (the longer, the better). Preheat oven to 400 degrees. Remove chicken from bag and place in a baking dish. Pour remaining marinade over chicken. Season with salt and pepper. Bake for 20-30 minutes, or until juices run clear. Alternately, grill chicken over medium heat for 5-7 minutes per side.

* Who doesn't love a super easy dinner dish? I prepared the marinade the night before so the chicken could soak up the flavors extra long. It was so fast to put together! The chicken had a wonderful flavor! I cooked it in the oven with the extra marinade and it came out so moist. Next time I am going to switch it up and grill it. I served it with mixed vegetables and buttermilk rolls.

Recipe & photo from Let's Dish