6 boneless skinless chicken breast halves
1-1/2tsp. fresh rosemary leaves, minced, or 1/2tsp. dried
2 cloves garlic, minced
1/2tsp. freshly ground black pepper
1/2tsp. salt
2T. extra-virgin olive oil
1/4c. balsamic vinegar
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450 degrees. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4T. water.
Bake about 10minutes or until a thermometer inserted in the thickest portion measures 160 degrees and the juices run clear. If the pan is dry, stir in another 1-2T. of water to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Serves 6
*I combine all the ingredients (including the vinegar) into a Ziploc bag and put the chicken in and massage it around. I then put cook on direct heat on the grill for about 4-5 minutes per side with the grill set to medium low. I only marinated it about 2 hours.
I cook the pork chops the same as the chicken breast, but the pork loin is cooked indirectly on medium until the internal temperature reaches 155 degrees*
**Recipe from Douglas and Sherrie Nelson
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