Balsamic Chicken

Susie, the inventor of this recipe, is famous for her lack of measuring – so all measurements are approximate.
Chicken Breasts
VE Spanish Seasoning
VE Sea salt
1/2 cup VE Balsamic Vinegar
1/8 cup Vegetable Oil
1/8 cup Worcestershire Sauce

1. Dust chicken breasts with Spanish Seasoning and Salt.
2. In a bowl mix the liquid ingredients together and pour over the chicken. Let marinade over night in fridge.
3. Place in a casserole dish with some asparagus and carrots (with liquid), cook covered at 325° for 30 - 40 mins.