Rosemary Chicken Breasts

Name: Rosemary Chicken Breasts
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

7 ingredients

8 steps

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.