In medium bowl, whisk together balsamic vinegar, olive oil, mashed garlic, brown sugar, 1/4 cup fresh mint and 1 teaspoon salt. Pour ingredients into large zipper-lock bag; add chicken and seal bag. Turn chicken to make certain that all parts are coated with marinade. Refrigerate for at least 2 hours and up to 24 hours.
To cook chicken, place large skillet on stove over high heat. When very hot, add 1 tablespoon olive oil. Remove chicken from marinade and let excess drip off. Add chicken to skillet and saute, turning, until both sides are nicely browned and chicken is cooked through, about 5 - 7 minutes per side. Transfer chicken to plate and keep warm.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 136.9mg||42 %|
|Sodium 170.6mg||6 %|
|Potassium 710.4mg||19 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 33.3g|
|Protein 55g||79 %|
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Calories per serving: 436
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