Rosemary Balsamic Vinegar Chicken Breasts

This is a simple and delicious recipe.  Serve with salad, rice, potato or veggie. Whatever works for you.  Takes under an hour.  Great for a weekday meal.

Rosemary Balsamic Vinegar Chicken Breasts

February 010


4 pieces boneless, skinless chicken breasts (rinse and pat dry chicken and place in bowl)
2 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
2 stems rosemary-chopped, about 2 Tablespoons (I used fresh, you could use dried but if you do that I would only use 1 Tablespoon)
4 cloves garlic, cracked away from skin (smack garlic with a knife, the skin will break away easily and you with have cracked garlic)
Salt and Pepper


  1.  Coat chicken in balsamic vinegar and olive oil.  Add rosemary, salt and pepper.  Let set for 10 minutes.
  2. Heat a medium non stick skillet over medium high heat.  Do NOT add any oil.  Add chicken breasts and cracked garlic to pan.  Cook chicken 4-5 minutes each side.  I only turned once.
  3. Transfer to a baking dish.  I placed in 350 degree oven and baked for 15-25 minutes, depending on how thick the breasts are will depend on baking time.

The chicken breasts were so flavorful and moist.  This time I served with mashed potatoes and garden salad.  Another simple and delicious meal.  Enjoy!

(Courtesy of Rachel Ray)


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