1 lb boneless skinless chicken breasts, pounded to 1/2 inch thickness
Greek Chicken Marinade
3 T olive oil
3 garlic cloves, minced
1 T balsamic vinegar
1 T lemon juice
1 teaspoon dried oregano
1/2 teaspoon EACH
cumin, dried basil, onion powder, sugar, salt
1/4 teaspoon EACH
In a mixing bowl, whisk together all of the Greek Chicken Marinade ingredients, pour into a large freezer bag and add chicken. Marinate for 4-8 hours in the refrigerator.
Remove chicken from fridge and let sit at room temperature for 20-30 minutes.
Cook chicken on a skillet or on the grill until cooked through.
Heat 1 T olive oil in a large skillet over medium high heat. Cook for 3-4 minutes or until browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 4-6 more minutes or until cooked through.
Grill chicken for 5-7 minutes per side on medium high heat or until cooked through.
Once cooked through, remove from heat and let it rest for 5 minutes before slicing.