Wednesday, December 5, 2007

Rosemary-Balsamic Chicken Breasts

(not my photo)

Rachael Ray

  • 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
  • 2 tablespoons balsamic vinegar, just enough to coat chicken lightly
  • 2 tablespoons olive oil
  • 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
  • Salt and coarse black pepper
  • 4 cloves garlic, crushed

  1. Coat chicken in balsamic vinegar, then olive oil.
  2. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  3. Heat a medium nonstick skillet over medium high heat.
  4. Add chicken breasts and cracked garlic to the pan.
  5. Cook chicken 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.

Tim's Rating: ?/10
Liz's Rating: 8/10

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