Rosemary Chicken Breasts

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Rosemary Chicken Breasts

4 boneless, skinless chicken breasts
2 Tbsp balsamic vinegar (or enough to coat chicken)
2 Tbsp EVOO
3 stems rosemary, leaves stripped and chopped, about 2 Tbsp (or 1 Tbsp dried)
4 cloves garlic, cracked and peeled
Salt and coarse black pepper

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper. Let stand 10 minutes. Heat medium non-stick skillet over medium-high heat. Add chicken and cracked garlic to pan. Cook 12 minutes or until the juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
I know this thread is a little old, but I was thinking of giving this a try. A while ago I posted a question asking about cranberry walnut chutney/sauce over chicken. Do you think that would go good over this? The reason I ask is that there is a local restaurant that has rosemary chicken covered with cranberry walnut sauce. It is excellent. Their chicken has a very light breading.

Thanks for any suggestions.

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