CHEF JEFF — ONE BYTE AT A TIME: Chicken Breasts with Rosemary

Consider a fruit glaze or an herb sauce the next time you fix poultry.

Chicken Breasts with Rosemary

6 boneless, skinless chicken breasts

½ tablespoon olive oil

1 clove fresh garlic, minced

½ teaspoon all-purpose seasoning

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

1 cup red wine

1 teaspoon dried rosemary

1 cup diced tomatoes

¼ teaspoon black pepper

Coat a large skillet with vegetable oil spray. Place chicken on skillet, being careful not to crowd the meat.

In separate bowl, mix remaining ingredients. Pour mixture over chicken.

Cook over medium-high heat 10 to 12 minutes, then turn chicken and simmer 8 minutes.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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