Ingredients
2 boneless skinless chicken breast halves (5 ounces each)1/2 teaspoon garlic salt1/8 teaspoon coarsely ground pepper2 teaspoons canola oil1 tablespoon balsamic vinegar1 tablespoon honey1/2 teaspoon dried basil
Preparation
Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm.
Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.
