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
This is for dinner tonight!
Sooooo Goood! And easy too.
Thanks! It's healthy and super easy to make! It's my go to weekday meal :)
love your recipes this one is a good one! Thanks for sharing
This sounds just delicious, and something I need to try.