6 boneless, skinless chicken breast halves
1 1⁄2 teaspoons fresh rosemary leaves, minced, or 1⁄2 teaspoon dried
2 cloves garlic, minced
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon salt
2 tablespoons extra-virgin olive oil
4–6 tablespoons white wine (optional)
1⁄4 cup balsamic vinegar
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl
and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice
mixture. Cover and refrigerate overnight.
Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place
the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to
stick to the pan, stir in 3–4 tablespoons water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160°F and
the juices run clear. If the pan is dry, stir in another 1–2 tablespoons of water or white wine to
loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium