Make the marinade by whisking together garlic,
balsamic vinegar, olive oil, soy sauce, brown
sugar, thyme, rosemary and black pepper in a
medium bowl. Pour into a large ziplock bag.
Pat chicken breasts dry and add to bag, making
sure each breast is well coated. Refrigerate for 1
hour to overnight.
Preheat oven to 350º F, or preheat grill to
medium heat (same as oven temperature), and
line a 9x13 inch baking sheet with foil.
Transfer chicken breasts to baking pan or
preheated grill and discard ziplock bag with
the marinade inside. Cook 3-4 minutes on each
side, or until breasts form a slight crust.
When done, transfer chicken to a serving platter
and let rest 5-10 minutes before serving.
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