AWESOME! I just finished eating this for a great lunch. I only wanted to use what I had on hand. So I pulled 1 chicken breast out of the freezer and tossed it in a ziploc bag with the marinade. I didn't have dried onion, rosemary, or parsley, and I don't care for oregano. So I replaced them all with a tsp of Mrs. Dash table blend. I halved the red pepper flakes, used 2 tsp fresh minced garlic, omitted the salt, and kept the remaining ingredients as written. Since my chicken was frozen I left it out instead of putting it into the fridge. After an hour I added 1/2 onion and 1/2 orange bell pepper, both chopped. Then I left it to marinate for another hour. I baked it in a covered Corningware dish, instead of baking uncovered. I preheated the oven to 350 degrees, strained the marinade into a small sauce pot, and put the chicken, onions, and peppers into the baking dish. Baked for 40 minutes, covered the whole time. While that was in the oven, I reduced the marinade on a low simmer for 30 minutes (reduced volume by half.) The balsamic vinegar became a bit sweet and the tangy-ness mellowed out. Delicious! I wisked in one tablespoon of extra-virgin olive oil to use it as a salad dressing. I topped a large bowl of mixed greens with a few tablespoons of the warm "dressing," letting the greens wilt a little bit. I topped it with half of the peppers, onions, and chicken. yum! Next time I will probably cut the vinegar just a tad and replace it with water or OJ. Thanks to R.Upchurch!
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