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CHICKEN: Neapolitan Herb Chicken

Main Courses


  • 1/4 cup Neapolitan Herb Balsamic
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless, skinless chicken breasts or thighs
  • 3 tablespoons Oregano Olive Oil


  1. In a bowl, whisk together Neapolitan Herb balsamic vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper, to taste.
  2. In a gallon-size Ziploc bag, combine balsamic vinegar mixture and chicken. Marinate for at least an hour or leave overnight - turning the bag occasionally.
  3. Drain the chicken from the marinade before baking.
  4. Preheat oven to 400oF. Lightly oil OR coat a baking sheet with the Oregano Olive Oil.
  5. Place chicken on baking sheet and into the oven; roast chicken until completely cooked through.
  6. Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.