I remember perfectly the first time my college roommate Claire made this chicken dish. The whole house smelled wonderful, and I was amazed by how easy, healthy, and juicy the chicken was. Claire has graciously allowed me to share this recipe with you, in the hopes that you will enjoy it as much as she and her mom have for years!

I love how versatile this dish is. The chicken breasts only need 20 minutes to marinate, and you can grill, broil, or bake them.

Following the advice of Emma Christensen over on The Kitchn, I tried “Dry Poaching” my chicken for this recipe, which is a fancy way of saying that I covered the marinated chicken with parchment paper in order to get a juicier boneless chicken breast. The parchment paper allows the chicken to “baste in its own juices”.  I am happy to report that this method did produce four very juicy chicken breasts.

These chicken breasts are great over a bed of greens or sliced over a salad. The chicken keeps well in the refrigerator for salads throughout the week.