Instructions

1. In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt and pepper.
2. Place the chicken breasts in a shallow dish or a resealable plastic bag.
3. Pour the marinade over the chicken, making sure each piece is coated evenly.
4. Marinate in the refrigerator for at least 15 min (or up to 4hr for enhanced flavour).
5. Heat a grill pan or non-stick skillet over medium-high heat.
6. Remove the chicken from the marinade and let any excess drip off.
7. Cook the chicken breasts for about 5-6 min on each side or until they reach an internal temperature of 75°C and are nicely browned.
8. While cooking the chicken, you can brush some of the leftover marinade over the chicken for an extra glaze.
9. Once the chicken is cooked through, remove it from the pan and let it rest for a minute before serving.
10. Garnish with fresh parsley for added colour and flavour.
11. Serve with your favourite side dishes like roasted vegetables, salad or couscous.