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Ingredients
- 6 boneless, skinless chicken breast halves
- 1 1/2 tsp. fresh rosemary leaves, minced, or 1/2 tsp. dried
- 2 cloves garlic, minced
- 1/2 tsp. Freshly ground black pepper
- 1/2 tsp. salt
- 2 Tbsp. extra-virgin olive oil
- 6 Tbsp. white wine (opt)
- 1/4 cup balsamic vinegar
Details
Servings 6
Preparation
Step 1
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with olive oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450 F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 Tbsp. water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160 F and the juices run clear. If the pan is dry, stir in another 1-2 Tbsp. water or white wine to loosen the drippings. Drizzle vinegar over the chicken in the pan.
Transfer the chicekn to plates. Stir the liquid in the pan and drizzle over the chicken.
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