Balsamic Chicken

• 2 boneless skinless chicken breasts
• 12 teaspoon fresh rosemary leaf, minced
• 23 garlic clove, minced
• 14 teaspoon fresh ground black pepper
• 14 teaspoon salt
• 23 tablespoon extra virgin olive oil
• 2 tablespoons white wine (optional)
• 1 13 tablespoons balsamic vinegar

1. Rinse the chicken and pat dry.
2. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well.
3. Place the chicken in a large bowl.
4. Drizzle with the oil, and rub with the spice mixture.
5. Cover and refrigerate overnight.
6. Preheat the oven to 450F Spray a heavy roasting pan or iron skillet with cooking spray.
7. Place the chicken in the pan and bake for 10 minutes.
8. Turn the chicken over.
9. If the drippings begin to stick to the pan, stir in 34 tablespoons water or white wine (if using).
10. Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear.
11. If the pan is dry, stir in another 12 tablespoons of water or white wine to loosen the drippings.
12. Drizzle the vinegar over the chicken in the pan.
13. Transfer the chicken to plates.
14. Stir the liquid in the pan and drizzle over the chicken.

chicken breasts, rosemary leaf, garlic, ground black pepper, salt, extra virgin olive oil, white wine, balsamic vinegar

Taken from www.food.com/recipe/balsamic-chicken-355022 (may not work)