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Rosemary Balsamic Chicken


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Rosemary Balsamic Chicken


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Rosemary Balsamic Chicken


  • Ready Time : 0 min



  • 4 skinless, boneless chicken breasts (6-8 ounces each) or chicken strips works well too
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
  • salt and black pepper
  • 4 cloves garlic, smashed


Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and smashed garlic to the pan. Cook chicken 12 minutes (less if using chicken strips), or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the first skillet and transfer to a warm platter.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Rosemary Balsamic Chicken

  1. avatar says: cindy

    Yum! Sounds easy and delicious….thanks for the recipe

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