• 1/4 cup J. Olive Co. Neapolitan Balsamic
  • 1 Tbsp Dijon mustard
  • 2 cloves minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • kosher salt and freshly cracked black pepper, to taste
  • 4 boneless, skins chicken breasts or thighs
  • 3 Tbsp J. Olive Co. EVOO for baking


  1. In a bowl, whisk together the Neapolitan Balsamic, Dijon mustard, garlic, oregano and basil. Season with salt and pepper, to taste.
  2. In a gallon Ziplock bag, combine balsamic mixture and chicken. Marinate for at least one hour or leave overnight – turning the bag occasionally.
  3. Drain the chicken from the marinade before baking.
  4. Preheat oven to 400. Lightly coat a baking sheet with the EVOO.
  5. Place baking sheet in the oven and roast chicken until completely cooked through.
  6. Serve over rice or vegetables, garnish with parsley or green onion if desired.

Original recipe and image found at The Spicy Olive.