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.