Rosemary-Scented Chicken Breasts
|Garlic||2 Clove (10 gm), minced|
|Rosemary||1 Tablespoon, minced (fresh)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Chicken breast halves||6|
Stir together the garlic, rosemary, olive oil and balsamic.
Season with salt and pepper.
Wash and thoroughly dry the chicken breasts and add to the marinade, turning to coat well.
Cover and refrigerate 3 to 4 hours.
Rotate the chicken breasts in the Flat Standard Basket for 45 minutes or until nicely browned and cooked through.