Balsamic Chicken With Baby Greens

• 4 boneless chicken breasts, cutlets
• 14 teaspoon salt (to taste)
• 18 teaspoon pepper (to taste)
• 2 tablespoons extra virgin olive oil
• 1 sprig fresh rosemary (rinsed)
• 14 cup balsamic vinegar
• 7 ounces baby greens, bagged

1. Preheat large saute pan on medium high heat for 2 to 3 minutes.
2. Season both sides of chicken with salt and pepper.
3. Place oil in pan; swirl to coat.
4. Add chicken; cover and cook 4 to 5 minutes on each side or until internal temperature is 165F While chicken is cooking, cut up the rosemary (leaves only).
5. Add remaining ingredients, including rosemary, to pan.
6. Rotate chicken to top of the greens.
7. Cover, remove from heat, and let stand 1 to 2 minutes or until greens are wilted.
8. Serve warm.

chicken breasts, salt, pepper, extra virgin olive oil, rosemary, balsamic vinegar, baby greens

Taken from www.food.com/recipe/balsamic-chicken-with-baby-greens-332135 (may not work)