1. In a bowl, whisk together Neapolitan Herb Balsamic Vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.
  2. In a gallon size Ziplock bag combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight – turning the bag occasionally.
  3. Drain the chicken from the marinade before baking.
  4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with the Extra Virgin Olive Oil.
  5. Place baking sheet into oven and roast chicken until completely cooked through.
  6. Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.

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