Source: Robert Bambam Shatlain Cookbook Third times a charm

A tangy recipe for baked chicken.

Servings

8 boneless skinless chicken breasts
0.5 cup dijon mustard
6 tbsp red wine vinegar
2 tbsp white wine vinegar
4 medium garlic cloves
1 tsp dried basil
0.25 tsp black pepper
1 tsp hot pepper sauce
14 red onion
8 oz Oil, canola

1 Set chicken breasts aside. Combine all ingredients except canola oil in a blender or food processor and mix for about 30 sec. When blended, and with machine running slowly, pour in the canola oil. Place mixture in airtight container and refrigerate. (Mixture will keep up to 3 weeks in the refrigerator.)
2 Place unfrozen or thawed chicken breasts in a large zip-lock bag and add the vinaigrette, mixing well to coat all the chicken.
3 Place zip-lock bag in the refrigerator for 2-4 hours. Empty the zip-lock bag into an ungreased casserole pan and arrange chicken pieces so they lay flat.
4 Bake chicken at 350 degrees for 45 min or until chicken is completely white through the thickest part of the largest piece.

A great recipe for baked chicken.