Title: Rosemary Scented Chicken
Categories: None
Yield: 4 Servings

1/4 c Chopped fresh rosemary
2 lg Cloves garlic
1 ts Each salt and freshly ground
-pepper
2 tb Extra-virgin olive oil
4 Boneless skinless chicken
-breast halves
2 tb Very good quality balsamic
-vinegar

Source: Woman's Day magazine 6-2-98

(The recipe says only fresh Rosemary will do)

1. Heat grill to high and brush with oil. Mash rosemary, garlic and salt
and pepper in a mortar and pestle, then stir in the oil. (Or finely chop
the garlic, rosemary and salt with a large knife. Pu into a small bowl;
stir in pepper and oil.) Spread evenly over both sides of chicken.

2. Grill 3-5 minutes per side until just cooked through. Transfer to a
serving dish and drizzle with balsamic vinegar. Serve hot or at room
temperature.
Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on May 27, 1998