1 1/2 tsp fresh rosemary leaves, minced or 1/2 tsp. dried (fresh is better)
2 cloves garlic minced (I did not use garlic, even though we love it, because of my husband’s strict dietary needs)
1/2 tsp freshly ground black pepper
1/2 tsp salt
2 Tbsp extra-virgin olive oil
1/4 cup balsamic vinegar
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Let's Make It
The original recipe says to bake the breasts in the oven, but I coated them with the ingredients above and put all of the ingredients that were leftover after coating the chicken into a non-stick pan with the chicken breasts and simply cooked it until a fork inserted into the thickest part of the breast shows that the breast is tender and juicy - I cooked my chicken about 10 minutes (covered).
If the breast does not feel tender yet, cook for another 2 or 3 minutes (keep an eye on it and do not over-cook).
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.