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