Pomegranate Garlic Marinated Baked Chicken

You'll find bold and distinctive flavors with this recipe from each of the three flavor additions. Each bite offers a perfect blend of tangy, garlicky, and herby notes. A simple yet
delicious dish that delights the palate and nourishes the soul.

Garlic Olive Oil

Pomegranate Balsamic Vinegar

Naples Seasoning

For the Marinade

¼ cup Garlic Olive Oil
3 tablespoons Pomegranate Balsamic Vinegar
1 tablespoon tomato paste
1 juice of a lemon
1 tablespoon Naples Seasoning
1 teaspoon honey
½ teaspoon sweet paprika

For the chicken

4 boneless and skinless chicken breasts or protein of choice (about 1 ½ pounds)
Kosher salt and black pepper.

Preparation

1. In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add Naples Seasoning and sweet paprika. Whisk again to combine.
2. Pat the chicken dry and season generously with kosher salt and black pepper on both sides. If the chicken breasts are fairly large, lightly pound with a meat mallet to even out the meat thickness. Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours or overnight).
3. Heat the oven to 425°F and adjust a rack to be in the middle.
4. Transfer the chicken to a baking dish or a heat-safe skillet and cover. Bake on the
   center rack of the heated oven for 10 minutes, then remove the cover and continue
   cooking for about 10 minutes or until the chicken is fully cooked through (internal
   temperature of cooked chicken should register 165°F).