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).