INGREDIENTS:
1-1/2 teaspoons fresh rosemary, minced, or 1/2 teaspoon dried rosemary
2 cloves garlic, minced
3/4 teaspoon black pepper
1/2 teaspoon salt
6 boneless skinless chicken breasts (about 1/4 pound each)
1 tablespoon olive oil
1/4 cup balsamic vinegar
Combine rosemary, garlic, pepper and salt in small bowl; mix well. Place chicken in large bowl; drizzle chicken with oil and rub with spice mixture. Cover and refrigerate several hours. Preheat oven to 450°F. Spray heavy roasting pan or cast iron skillet with nonstick cooking spray. Place chicken in pan; bake 10 minutes. Turn chicken over, stirring in 3 to 4 tablespoons water if drippings begin to stick to pan. Bake about 10 minutes or until chicken is golden brown and no longer pink in center. If pan is dry, stir in another 1 to 2 tablespoons water to loosen drippings. Drizzle vinegar over chicken in pan. Transfer chicken to plates. Stir liquid in pan; drizzle over chicken. Garnish, if desired.
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