Rosemary Chicken Breasts

Rosemary Chicken Breasts

Time: 32 mins


  • 4 (6 -8 ounce) boneless skinless chicken breasts (6 to 8 oz. each)
  • 3 tablespoons balsamic vinegar (or eyeball it, just enough to coat chicken lightly)
  • 3 tablespoons extra virgin olive oil
  • 2 stalks rosemary, leaves stripped and chopped (about 2 Tablespoons)
  • salt
  • coarse black pepper
  • 4 -5 garlic cloves, cracked away from the skin with a whack against the flat of your knife


  • 1 Place balsamic vinegar in one pie plate (or similar container).
  • 2 Place the olive oil in another pie plate (or similar container).
  • 3 Coat chicken with balsamic vinegar, then olive oil.
  • 4 Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
  • 5 Heat a medium nonstick skillet over medium heat .
  • 6 Add chicken breasts and cracked garlic to the pan.
  • 7 Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • 8 Slice each chicken breast and serve on plate.

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