I have a cooking category, because I like to cook, even if it’s other people’s recipes. But there are a few out there that a REALLY delicious, and I wouldn’t want to deny you those bits of joy, right?
(And maybe someday, I will even add pictures about them!) *gasp!*
Balsamic Rosemary Chicken
- 2 to 4 Boneless, Skinless Chicken Breast (Thinner they are the better)
- Extra Virgin Olive Oil (As Rachel Ray says, EVOO)
- Balsamic Vinegar (The dark one, available at pretty much all grocery shops)
- Dried Rosemary
- Salt & Pepper (Not to be confused with Salt & Peppa, the artist. Although if you dig their jams, feel free to throw those on)
- Minced Garlic
So you take your chicken and make sure it’s trimmed and cleaned to your liking. Then you place it in a shallow dish and pour some EVOO and Balsamic Vinegar over it. Then you sprinkle with some Salt & Pepper, and the dried Rosemary. Flip it over and repeat on the other side. Let your chicken marinate for about 10 minutes in this mixture on the counter, no need for refrigeration.
In a skillet, pour about a tablespoon or so of EVOO and Balsamic Vinegar. Then add a tablespoon or so of Minced Garlic. Let those heat up and blend together (about two or so minutes, not too long you don’t want it to burn!) before adding the chicken. Cook chicken over medium high heat, turning occasionally. Keep the skillet covered when you’re not messing with your chicken. Once chicken is cooked through (between 10 to 15 minutes, it depends on how thick your chicken is) you can remove it from the heat and ENJOY!
The first time I made this, M walked into the kitchen and said, “If that tastes half as good as it smells, I’ll be impressed.” Clearly, we love it!