Recipes

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
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.


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