Honey Balsamic Chicken

Ok, so, chicken can be boring and well, taste like plain old chicken.  But this chicken has got a great sweet but spicy marinade.  I had already started cooking it when the hubby came home.  When he went over the check on what he was having for dinner he said ..."Ooh, that looks different...what did you put in it?"  I didn't answer in case honey and chicken was not an acceptable combo.  He thought I added booze (I didn't...I was just having a glass while cooking).  Turns out honey and chicken is an acceptable combo.  My picture turned out worst than usual...so, I won't add it.  Sorry, I'll try to be better. :)

Honey Balsamic Chicken:

serves 4

4 boneless, skinless chicken breasts
1 T olive oil

For marinade:
3 T honey
3 T balsamic vinegar
2 T olive oil
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. garlic powder

Utensils:
tongs
plastic ziplock bag
large skillet that is ovenproof

Directions:
Put the chicken breasts into the plastic ziplock bag.  Then add the marinade ingredients to the bag.  Zip it shut and swish around until the marinade coats all of the chicken. Let marinade for about an hour in the fridge.

  Preheat the oven to 350 degrees. Preheat the skillet to medium heat. Add the 1 T olive oil.  Add the chicken breasts to the skillet on the stovetop.  Turn the heat down to medium low (the honey can burn).  Sear it on all sides.  Once the chicken is seared, pop it in the oven for about 15 minutes or until the chicken is cooked through.
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