Yield: 4 Servings
|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