Rosemary Chicken Breasts

By Rosemary140

Ingredients

• 2 boneless, skinless chicken breasts (6-8 ounces each)
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 2 stems rosemary, stripped of leaves and chopped (1 Tbsp)
• salt and coarsely ground black pepper, to taste
• 2 cloves garlic, cracked away from skin

Preparation

Step 1

Marinate the chicken. Coat chicken in balsamic vinegar, then olive oil. Season with rosemary, salt, and pepper and let stand 10 minutes.

Heat a medium nonstick skillet over medium-high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 10-12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.