Rosemary Chicken Breasts

By Jaymers

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 Tbsp balsamic vinegar, just enough to coat chicken lightly
• 1 tbsp fresh rosemary leaves chopped
• Salt and coarsely ground black pepper, to taste
• 2 cloves garlic, minced

Preparation

Step 1

1. Butterfly the chicken extremely thinly, most breasts need butterflying twice.

2. Marinate the chicken: coat the chicken in balsamic vinegar. Season chicken with rosemary, garlic, salt and pepper.

3. Let stand at least 10 minutes.

4. Heat a skillet over medium-high heat.

5. Add chicken breasts and cook on each side for about 3 minutes.

6. Serve with 3 red potatoes cut in half, sprinkled with pepper and garlic, placed cut side down and topped with green beans. After the seal forms cook on low for 20 minutes.