Pound the chicken breasts slightly, so that they are uniformly thick for even cooking (more or less, don‘t pound it too thin, like for cutlets).
Mix the ingredients for the marinade together (you can do that directly in your baking dish).
Place the meat in a small baking dish and rub on both sides with salt and black pepper, then cover with the marinade.
Cover the dish with plastic foil and set aside for a minimum of 15-30 minutes, but preferably overnight in the fridge to marinate.
Bake at 175 ° C / 345 °F / Gas Mark 3 ¾ (no fan) for about 22 minutes (baking time may vary depending on the oven and the size of the meat. If you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions). The easiest way to check if the meat is ready, is to measure it‘s internal temperature, it should be 75 °C / 165 °F . Insert the thermometer into the thickest part of the meat.
Leave the chicken breasts for 5 minutes to rest, then cut into slices and serve. Drizzle with the sauce from the baking dish.
Enjoy!