CHEF JEFF — ONE BYTE AT A TIME: Chicken Breasts with RosemaryConsider a fruit glaze or an herb sauce the next time you fix poultry.
By: Herald Staff Report,
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.