R.O.D. - Rosemary Chicken

This recipe is from 30 minute meals by Rachel Ray. Rosemary Chicken 4 boneless, skinless chicken breast, 6 to 8 ounces each 2 TBLS balsamic vinegar 2 TBLS extra-virgin olive oil 2 TBLS rosemary - fresh is best! Salt and coarse black pepper 4 cloves garlic - cracked Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes. Heat skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

that sounds INCREDIBLE!! I love rosemary anything....mmmmm mouth watering good! might have to try that next week....