Rosemary scented chicken

Yield: 4 Servings

Measure Ingredient
¼ cup Chopped fresh rosemary
2 larges Cloves garlic
1 teaspoon Each salt and freshly ground pepper
2 tablespoons Extra-virgin olive oil
4 \N Boneless skinless chicken breast halves
2 tablespoons Very good quality balsamic vinegar

Source: Woman's Day magazine 6-2-98 (The recipe says only fresh Rosemary will do) 1. Heat grill to high and brush with oil. Mash rosemary, garlic and salt and pepper in a mortar and pestle, then stir in the oil. (Or finely chop the garlic, rosemary and salt with a large knife. Pu into a small bowl; stir in pepper and oil.) Spread evenly over both sides of chicken.

2. Grill 3-5 minutes per side until just cooked through. Transfer to a serving dish and drizzle with balsamic vinegar. Serve hot or at room temperature.

Posted to JEWISH-FOOD digest by kblindow@... (Kuppel/Rebekkah Lindow) on May 27, 1998

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