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Simple but very tasty.
Dust the chicken with sea salt and pepper before you put it in the marinade.
Mix French herb mix and balsamic vinegar. Put chicken in food storage bag, and add the herb mix and balsamic vinegar. Close and shake well.
Let marinate in the refrigerator for half an hour.
Place in a shallow baking dish in a single layer. (Any extra marinade goes in a high sided baking dish.) Bake in a 400 to 425 degree oven for 30 minutes. Depending on how thick your chicken cutlet is, the time may be more or less.
Serve with French fries and your favorite veggies.
Try this variation on a side dish:
Quarter some potatoes. Coat with olive oil, and pour the same French herbs and balsamic vinegar over the top. Just coat, do not go overboard with anything. Mix it all together in a high sided baking dish. Roast in a 450 degree oven for 45 to 60 minutes.
This recipe was provided by Steven Woods from Pascoag.