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Balsamic Rosemary Chicken Breasts Recipe


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     Balsamic Rosemary Chicken Breasts

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4
Preptime   10 mins

4 boneless, skinless chicken breasts, butterflied
3/4 cup balsamic vinegar
2 tablespoons soy sauce
1/3 cup olive oil
3 cloves garlic, minced
2 tablespoons brown sugar
1/4 teaspoon fresh thyme, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1/2 teaspoon black pepper

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 350 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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