Recipe - Rosemary Scented Chicken

One fourth cup Chopped fresh rosemary
2 lg Cloves garlic
1 teaspoon Each salt and freshly ground
pepper
2 tablespoon Extravirgin olive oil
4 Boneless skinless chicken
breast halves
2 tablespoon Very good quality balsamic
vinegar

Source: Woman's Day magazine 6298

(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 35 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 JEWISHFOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on May 27, 1998