Ingredients:

• 4 boneless chicken breasts
• 1/4 cup OLEA's Blenheim Apricot Balsamic Vinegar
• 2 tbsp OLEA's Basil Infused Olive Oil
• 1 tbsp honey
• 1 tsp dried oregano
• 2 cloves garlic, minced
• salt and pepper to taste
• fresh basil leaves for garnish

 Directions:

1. In a bowl, mix together the balsamic, olive oil, honey, oregano, garlic, salt, and pepper.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Marinate in the fridge for at least 1 hour, or overnight for more flavor.
3. Preheat the grill to medium-high heat.
4. Grill the chicken for 6-7 minutes per side, or until fully cooked.
5. Garnish with fresh basil leaves and serve with grilled vegetables or pasta.

Recipe Adapted From Rocky Mountain Olive Oil