4 boneless skinless chicken breast fillets
3 tablespoons light olive oil
2 tablespoons lemon juice
1 tablespoon Champagne vinegar
2 tablespoons herbs de Provence
1 tablespoon lemon zest
Directions
Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.
Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.
In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.
Can also be grilled outside.
Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.
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