Nutrients Per Serving Calories 174 Total Fat 5g Saturated Fat 1g Cholesterol 73mg Sodium 242mg Carbohydrate 3g Dietary Fiber 1g Protein 27g
Makes 6 Servings
1 1/2 Teaspoons Fresh Rosemary Leaves, Minced, or 1/2 Teaspoon Dried Rosemary
2 Cloves Garlic, Minced
3/4 Teaspoon Black Pepper
1/2 Teaspoon Salt
6 Boneless Skinless Chicken Breasts ( about 1 1/2 pounds total)
1 Tablespoon Olive Oil
1/4 Cup Balsamic Vinegar
1. Combine rosemary, garlic, pepper and salt in small bowl; mix well. Place chicken in large bowl ; drizzle with oil and rub with spice mixture. Cover and refrigerate 1 to 3 hours.
2. Preheat oven to 450 degrees. Spray 13x9-inch baking pan with nonstick cooking spray. Place chicken in pan; bake 10 minutes. Turn chicken over, stirring in 3 to 4 tablespoons water tablespoons water if drippings begin to stick to pan.
3. Bake about 10 minutes or until chicken is golden brown and no longer pink in center. If pan is dry, stir in another 1 to 2 tablespoons water.
4. Drizzle vinegar over chicken in pan . Remove chicken to plates. Stir liquid in pan; drizzle over chicken .