Baked Boneless Chicken Thighs & Mustard Balsamic Glaze

By Sharon Feldman

Serves: 2

Ingredients:

• 4 boneless skinless, chicken thighs
• 1 tablespoon Dijon Mustard
• ½ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons rosemary
• 2 cloves garlic, minced
• Salt and pepper to taste (I used sea salt)

Directions:

Combine the mustard, balsamic, garlic, rosemary, lemon juice, salt and pepper.  Pour into a zip lock bag or plastic container.

Add the chicken and toss until fully coated. Marinate for at least 30 minutes.

Put chicken and remaining marinade on a lined baking sheet and bake for 30 minutes until chicken is no longer pink. Serve and enjoy!