4 boneless chicken breast
2 tablespoon balsamic vinegar
3 tablespoon olive oil + 2 tablespoon for cooking
1 clove garlic, minced
2 sprig rosemary, remove from stem and finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1) Lay 1 piece of chicken breast on flat surface. Cover with plastic wrap. Pound till 1/2 inch thick. Repeat the same for the remaining chicken breasts.
2) In a big ziploc bag, add pounded chicken. Then add all remaining ingredients. Mix well, makes sure each chicken breast is well coated.
3) Let it sit for at least 30 mins in the fridge.
4) Preheat a nonstick skillet over medium heat. Add 2 tablespoon of olive oil. Cook chicken in skillet, about 3 minutes each side.
5) Serve with your favorite side dish, e.g. salad or cous cous.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 30 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Sauteing |
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| Special Diet: | Kid Pleaser | Low Carb | Low Fat | |
| Recipe Tags: | chicken | quick dinner | easy dinner | weekday |
Chef's Note & Story
Recipe inspired by Rachael Ray:
http://www.foodnetwork.com/recipes/rachael-ray/balsamic-chicken-cutlet-spinach-salad-mushrooms-bacon-warm-shallot-dressing-recipe/index.html
yumm
oh eem gee indeed...!!!
This is delicious. I don't have too much luck with pounding. I slice chicken breasts in half through the middle yielding two thin slices. I let it marinate overnight and it was yummy. Good enough for company and very economical.
look so good
I've seen recipes before using Balsamic vinegar, but have no idea where to get it!