marinate:1/4 cup balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon dried fine herbs
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
Add marinate ingredients to a jar with a lid and shake it well.
Place chicken cutlets in a large ziplock bag and pour marinade over chicken. Seal bag and refrigerate for 2 hours or overnight. Remove from fridge 30 minutes before cooking.
Preheat outside grill to high.
Place chicken cutlets on hot grill, lower temperature to medium high and cover grill. Cook 8-10 minutes. Open grill and flip chicken. Cook for another 8 minutes until chicken is fully cooked and internal temperature reaches 165F.
Serve warm sliced over your favorite greens or as a sandwich with fresh arugula and topped with roasted peppers and provolone cheese.
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