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Ingredients:
- 6
boneless, skinless chicken breast halves
- 1
1/2 teaspoons of fresh rosemary leaves
- 2
cloves of garlic
- 1/4
cup of balsamic vinegar
- 3/4
teaspoon of black pepper
- Salt
to taste
- 1
tablespoon of olive oil
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Directions:
- Mix
rosemary, garlic, pepper and salt (if desired) in small
bowl.
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Place chicken in a separate container, drizzle with
olive oil and rub with the rosemary mixture. Refrigerate,
covered overnight.
- Bake
chicken in well oiled roasting pan, uncovered, for 10
minutes. Add water as needed to drippings to keep them
moist and to prevent them from sticking to the pan.
Turn chicken over and bake for another 10 minutes or
until well browned and cooked through.
- Remove
from oven and drizzle chicken with balsamic vinegar.
Transfer chicken to serving platter and drizzle with
drippings from pan.
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