This is cooking ahead for the week the simplest way. Take skinned, boned chicken breasts, place in a single layer in a large skillet or baking pan, douse generously with balsamic and sprinkle with an herb of your choice. Cover and cook at medium heat on the stove or in the oven, turning once or twice for color. The vinegar seems to lengthen their 'life span.' Use whole or cut up as you choose in salads, as the main protein on a dinner plate or for snacking. The tanginess won't overwhelm other flavors.
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Cut 2 boneless chicken breasts into strips. Cut 1 red, 1 green, 1yellow and 1 orange bell pepper into strips, slice up one onion. Saute the chicken in 1-2 T. olive oil, remove to a plate, add peppers and onion to the pan along with 2 T. balsamic vinegar, saute until peppers start to soften, add chicken back to pan and cover and simmer for about 5 min. Just before serving add a little more balsamic vinegar. YUM YUM and so pretty!!!
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