Rosemary Chicken Breasts

Modified from Rachael Ray

4 pieces boneless, skinless chick breasts (use split breast, easier to cook indoors)

2 tbsp balsamic vinegars

2 tbsp olive oil

2 tbsp fresh rosemary (or 2 tsp dried...this is what I used)

Salt and pepper

4 cloves garlic, cracked

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

Heat a medium skillet over medium heat. Add chicken breasts and cracked garlic to the pan. Cook chicken for 12 minutes or until juices run clear, turning occasionally.

Makes 4 servings.