Yields about 4 servings.
Adapted from a recipe by Giada De Laurentiis.
1/4 cup balsamic vinaigrette
2 tbs. Dijon mustard
2 tbs. lemon juice
2 garlic cloves minced
2 tbs. olive oil
salt and pepper
4 chicken breasts (a couple more if you have big eaters)
(Use any chicken parts you like. Get with or without skin as you prefer.)
Combine all of this in a plastic bag.
Refrigerate, turning occasionally, for at least 2 hours or up to 1 day.
1 tbs. Lemon Herb spice
1 tbs. parsley
Heat oven to 400. Grease a large baking dish with Pam.
Put the chicken in the pan and discard the marinade.
Cook for about 50 minutes, until done.
Remove from the oven.
Sprinkle the Lemon Herb spice and parsley on top and serve.