Rosemary Chicken Breasts
Modified from Rachael Ray

4 pieces boneless, skinless chick breasts (use split breast, easier to cook indoors)

2 tbsp balsamic vinegars
2 tbsp olive oil
2 tbsp fresh rosemary (or 2 tsp dried...this is what I used)
Salt and pepper
4 cloves garlic, cracked


Coat chicken in balsamic vinegar, then olive oil.  Season chicken with rosemary, salt and pepper and let stand for 10 minutes.

Heat a medium skillet over medium heat.  Add chicken breasts and cracked garlic to the pan.  Cook chicken for 12 minutes or until juices run clear, turning occasionally.

Makes 4 servings.

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