Balsamic Chicken

6-8 (9 oz) raw boneless skinless chicken breast halves
1 1/2 tsp fresh rosemary, minced or 1/2 tsp dried rosemary
2 garlic cloves, minced
1/2 tsp fresh ground black pepper
1/2 tsp salt
2 Tbsp extra virgin olive oil
1/4 cup balsamic vinegar

1.  Rinse the chicken and pat dry.  Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well.  Place chicken in a large bowl.  Drizzle with the oil, and rub with the spice mixture.  Cover and refrigerate overnight.

2.  Preheat oven to 450 degrees.  Spray a heavy roasting pan or iron skillet with cooking spray.  Place chicken in pan and bake for 10 minutes Turn chicken over.  If drippings begin to stick to the pan, stir in 3-4 Tbsp water.

3.  Bake about 10 minutes until thermometer registers 160 and juices run clear.  If the pan is dry, stir in another 1-2 Tbsp of water to loosen the drippings.  Drizzle the vinegar over the chicken in the pan.

4.  Transfer the chicken to plates.  Stir the liquid in the pan and drizzle over the chicken.

Serves 6
Recipe: by Amanda Glover Knudsen