1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.

1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.

1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.

1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.

1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.

1/4 c. Balsamic Vinegar

2 Tbsp. Dijon Mustard

2 Tbsp. Fresh Lemon Juice

2 cloves Garlic, chopped

2 Tbsp. Olive Oil

Salt and Pepper

2 Chicken Breasts, on bone with skin

Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.

Put chicken in zip-lock bag.

Add marinade ingredients and put in refrigerator for 2 hours.

Put chicken on baking sheet and discard marinade.

Bake 40 to 50 minutes at 400 degrees.

Marlene Maurer • Lakewood, Colo.