Rosemary Balsamic Chicken
6 boneless, skinless chicken breast halves
1 ½ t. fresh rosemary
2 cloves garlic
½ t. freshly ground pepper
½ t. salt
2 T. OLIVE MILL extra virgin olive oil
4-6 T. white wine
¼ c. OLIVE MILL Traditional Balsamic
Vinegar
Rinse chicken and pat dry. Combine rosemary, garlic, salt and pepper in a small bowl. Place chicken in a large bowl, drizzle with oil and rub with spice mixture. Cover and refrigerate overnight. Preheat oven to 450. Place chicken in sprayed heavy roasting pan, roast for 10 minutes. Turn chicken over and bake 10 more minutes. If the pan becomes dry stir in 1-2 T. of white wine at a time. Drizzle the vinegar over the chicken in the pan. Transfer chicken to plate stirring the liquid and drizzle over the chicken.
