Chicken Breast With Rosemary

• 1 tablespoon olive oil, divided
• 1 12 teaspoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon grated fresh lemon rind (Zest)
• 14 teaspoon salt
• 18 teaspoon pepper
• 4 boneless chicken breast halves (4-ounces each)
• 13 cup dry white wine or 13 cup reduced-sodium chicken broth
• 1 teaspoon finely chopped fresh rosemary or 12 teaspoon dried rosemary leaves, crumbled
• 12 diced peeled tomato fresh tomato

1. Whisk 1 1/2 teaspoon olive oil, vingar, garlic, lemon rind, salt, and pepper in medium bowl; Add chicken and let stand 10 minutes, drain, reserving marinade.
2. Cook chicken in remaining 1& 1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning; add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered 10 minutes, add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

olive oil, balsamic vinegar, garlic, lemon rind, salt, pepper, chicken breast halves, white wine, fresh rosemary, tomato

Taken from www.food.com/recipe/chicken-breast-with-rosemary-112162 (may not work)