Ingredients:

• 6 boneless, skinless chicken breast cut in halves
• 11/2 tsp dried thyme herb or oregano herb
• 2 cloves garlic, chopped finely
• ½ tsp each of salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Oil cooking spray
• 75ml balsamic vinegar (organic apple cider vinegar is also used as substitute)

Procedure:

1. Rinse the chicken and pat dry.
2. Combine the thyme, garlic, salt and pepper in a small bowl. Mix well.
3. Place chicken in a large bowl, drizzle with oil and rub with the herb mixture.
4. Cover and refrigerate overnight.
5. Preheat the oven to 230°C.
6. Spray a heavy roasting pan or frying pan with cooking spray.
7. Place the chicken in the pan and bake for 10 minutes. Turn the breasts over, stirring in 3-4 tbsp of water (or white wine) if it begins to stick to the pan.
8. Bake for about 10 minutes or until the juices run clear when a skewer is inserted in the thickest part of the chicken. If the pan is dry, stir in another 1-2 tbsp of water or white wine.
9. Drizzle balsamic vinegar over the chicken in the pan. Transfer the chicken to plates. Stir in the pan liquid, then drizzle it over the chicken. Serve with Cauliflower and Broccoli Salad.

Makes 6 servings