INGREDIENTS:

• 1/2 cup (125 mL) olive oil


• 1/2 cup (125 mL) balsamic vinegar


• 1/4 cup (65 mL) soy sauce


• 1/4 cup (65 mL) Worcestershire sauce


• 2 tablespoons lemon juice


• 3/4 cup (190 ml) brown sugar


• 2 teaspoons fresh rosemary


• 2 tablespoons Dijon mustard


• 2 teaspoons salt


• 1 teaspoon of pepper


• 2 cloves garlic minced

PREPARATION:

• Take out 6 chicken breasts.


• Mix all the ingredients together in a bowl.


• Combine chicken breasts and marinade in a large ziplock bag.


• Refrigerate for 6 to 8 hours or even better, all night.


• For cooking: 25 minutes at 425 ° F (220 ° C)