This recipe was created on the occasion of the first-ever Copia Grilling Cook-off.
Serves 6
1 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 tablespoon honey
1 1/2 teaspoons salt, or more to taste
1 teaspoon chopped fresh or dried lavender
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper, or more to taste
Six 6- to 8-ounce boneless skinless chicken breasts, washed, trimmed and dried
Whisk together the balsamic vinegar, olive oil, salt, lavender, rosemary and pepper. Place the chicken in a large, resealable bag and add the marinade. Let stand at least 2 hours or, refrigerated, as long as overnight.
Prepare a grill to medium-high heat. Drain the chicken and discard the marinade. Cook the chicken for 2 to 3 minutes per side, or until just opaque throughout.
Serving suggestions
· Place the chicken breasts on a bed of arugula; drizzle with good-quality balsamic vinegar and sprinkle with lavender.
· Slice the chicken and toss with mixed greens, crumbled goat cheese and diced nectarines.
· Serve the chicken on a bed of Israeli couscous and top with chopped sun-dried tomatoes and a sprig of rosemary.