Balsamic Chicken

I actually got a cookbook of all diabetic-friendly recipes from my doctor today, so I tried one out.  It was ok (not good, not bad, but ok and definitely easy.)

1/4 cup balsamic vinegar

2 tbsp olive oil

1 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

4 chicken breasts, thinly cut

Mix the above together.  Put chicken in ziplock bag and pour marinade over.  Make sure chicken is thoroughly coated and leave in refrigerator for 30 minutes.  Cook 7-8 min (depending on the thickness- mine were way too thick so they took A LONG time!!) on a grill pan or in a skillet.  Enjoy!

Served with peas and au gratin potatoes (instant kind.)   It was a nice quick meal, but needed a little extra something.

My words of advice:  SMASH THE CUTLETS so they are super thin!  For some reason, no matter how I make them, I have an issue with this and mine are either always overcooked or raw in the middle.  UGH, please someone help me with this!!!!!!!!