directions
-
1
Stir together the garlic, rosemary, olive oil and balsamic
-
2
Season with salt and pepper
-
3
Wash and thoroughly dry the chicken breasts and add to the marinade, turning to coat well
-
4
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.
ROSEMARY-SCENTED CHICKEN BREASTS
ingredients
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
- 6 chicken breast halves