Serves 4 - 6 4 skinless boneless chicken breasts 3 tbsp olive oil 2 tbsp balsamic vinegar 2 sprigs fresh rosemary 1 bell pepper (red, orange or yellow) salt to taste Preheat broiler on high setting. Slice each chicken breast horizontally, forming 2 cutlets. Lay cutlets in one half of a baking sheet. Cut bell pepper into strips and lay on other half of baking sheet. Sprinkle oil, vinegar and salt evenly over chicken and peppers, turning to coat. Lay rosemary over chicken and peppers and set tray on oven rack approximately 10 cm (4 inches) from broiler. Broil until chicken is cooked through and peppers have softened, approximately 15-20 minutes. Check for doneness every 5 minutes or so to avoid burning. |