Here is a great go-to dish that can be made with a couple of easy ingredients in your pantry. If you do not have fresh rosemary on hand, you can substitute with dried rosemary instead. I serve this with a little rice and a vegetable for a quick weeknight dish.
Rosemary Chicken
Courtesy of Rachael Ray’s 30 Minute Meals
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
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 cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.