This one is so incredibly easy. All you need is a couple of chicken breasts and a vinaigrette. I suppose any vinaigrette will do, but I'm about to give you one of the best I've found.
2 boneless chicken breasts
1/2 cup extra virgin olive oil
3 Tablespoons balsamic vinegar (roughly)
1 clove garlic (or 1 spoonful of the minced stuff you get at the store)
So, this may be the easiest thing I've posted so far! All you have to do is broil your chicken breasts for 3-4 minutes per side (cook on very high heat fairly close to the the top of the oven), until their juices run clear, they are not pink in the center when you cut into them, or they read 165 degrees on a meat thermometer.
While your meat is cooking, you can be making your vinaigrette. Just pour the olive oil, balsamic vinegar, and garlic into the food processor and process until it's all happy-mixed-together...probably under 30 seconds.
Once your chicken is done, pull it out and place each breast on a plate and cover with the vinaigrette. It may not look all that pretty, but OH...it's tasty.
I REALLY recommend serving this chicken/vinaigrette dish with some steamed cauliflower, since the vinaigrette really seems to complement the cauliflower. Also, some Italian or French bread works well to pick up any of the 'grette you might have missed.
**the vinaigrette I detailed here (thanks, "How To Cook Everything) goes so well with the steamed cauliflower that I might mix it with some yogurt to make a raw vegetable dip.
