Rosemary Chicken Breasts

• 4 (6 -8 ounce) boneless skinless chicken breasts (6 to 8 oz. each)
• 3 tablespoons balsamic vinegar (or eyeball it, just enough to coat chicken lightly)
• 3 tablespoons extra virgin olive oil
• 2 stalks rosemary, leaves stripped and chopped (about 2 Tablespoons)
• salt
• coarse black pepper
• 4 -5 garlic cloves, cracked away from the skin with a whack against the flat of your knife

1. Place balsamic vinegar in one pie plate (or similar container).
2. Place the olive oil in another pie plate (or similar container).
3. Coat chicken with balsamic vinegar, then olive oil.
4. Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
5. Heat a medium nonstick skillet over medium heat .
6. Add chicken breasts and cracked garlic to the pan.
7. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
8. Slice each chicken breast and serve on plate.

chicken breasts, balsamic vinegar, extra virgin olive oil, stalks rosemary, salt, black pepper, garlic

Taken from www.food.com/recipe/rosemary-chicken-breasts-176427 (may not work)