Rosemary Chicken Breasts

Rosemary Chicken Breasts

Time: 32 mins

Ingredients

• 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

Directions

• 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.