Thursday, April 2, 2009

Rachel Ray Inspired Chicken Breast

Sometimes I watch a show on Food Network and put to memory what I saw. This comes from Rachel Ray's show years ago. It comes in handy when I need a quick flavorful dinner.
Add to a 1 Quart Zip Lock Bag, 1/4 C. Olive Oil, 2 Tbl Balsamic Vinegar, 1 Crushed Clove of Garlic, a few sprigs of Rosemary leaves removed, S&P to taste. Rinse 2 Chicken Breasts in cool water. Cut in half and pound to tenderize to make more consistant in thickness. Add to Quart sized bag. Lay flat and let marinade for a few hours but at least 1 hour. Turn the bag over every 15-20 minutes.
Heat 14" skillet over medium heat. Pan should be empty. Add chicken breast and cook till juices emerge on uncooked side and golden brown on the cooked side, about 4 minutes.
Turn chicken over and cook til just done, about 3 minutes. Serve hot or slice and top a dinner salad.

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