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Rosemary Chicken Breasts (Rachel Ray) Recipe

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This recipe for Rosemary Chicken Breasts (Rachel Ray), by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Durkin and Thomas and Emily Durkin
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 (6-8 oz.) skinless, boneless chicken breasts
3 stems fresh rosemary, leaves stripped and chopped
2 T. balsamic vinegar
2 T. extra virgin olive oil
salt and coarse black pepper
4 cloves garlic cracked from skin

Directions:
Directions:
Coat chicken with vinegar then oil; season with rosemary, salt and pepper; let stand 10 minutes. Heat medium non-stick skillet over medium high heat. Add chicken and cracked garlic to pan. Cook 12 minutes or until juices run clear, turning occasionally. The vinegar will produce a deep brown sweet finish on the chicken.

 

 

 

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