2 tablespoons red wine vinegar
¼ cup olive oil
2 teaspoons cacao nibs (plus extra for garnish if desired)
2 tablespoons shallots, minced
¼ teaspoon sea salt
¼ teaspoon pepper
1 pound chicken breast halves
Whisk together first 6 ingredients (red wine vinegar through salt and pepper) in a medium sized bowl. Divide chicken breasts into 4 ounce portions. Add to marinade, cover, and refrigerate for at least 30 minutes and up to four hours.
Preheat oven to 350F. Add chicken and marinade to ceramic or glass baking dish that has been coated with cooking spray. Bake for 30 minutes, until chicken is fully cooked through. Remove from oven and allow chicken to rest for 5 minutes before serving. Alternatively you can grill the chicken and garnish with a sprinkle of nibs.