Herb Grilled Chicken With Orange Balsamic Sauce

Serves 6-8

6-8 Boneless Skinless Chicken Breasts
Rosemary, thyme and parsley
Olive oil

Toss chicken with olive oil and herbs, pan roast or grill.

Orange Balsamic Sauce

1 ¼ cups balsamic vinegar
½ cup orange juice

Reduce sauce ingredients by half on the stove at a simmer.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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