Don’t chicken out

23 Jan

I can always count on Rachael Ray for a reliable recipe. I picked up Rachael Ray 30-Minute Meals get togethers (2003) at a Hennepin County Library used book sale a number of years ago – and it’s my go-to when pressed for time. Ray is a huge fan of extra-virgin olive oil or EVOO as she references it; this recipe could just as easily be called Olive Oil and Rosemary Chicken Breasts! I can always use a different twist on preparing boneless chicken breasts. This is quick and easy to put together – true to its 30-minute promise. Truthfully you don’t need precise measurements for this recipe. I usually horizontally slice chicken breasts to make thin cutlets so they cook up quicker. Of course you can also pound them with a meat mallet (great for relieving stress!). I serve these with roasted potatoes and a green salad!

Rosemary Chicken Breasts

2 pieces (6 to 8 ounces) boneless, skinless chicken breasts

1 tablespoon balsamic vinegar, just enough to coat chicken lightly (eyeball it)

2 tablespoons extra-virgin olive oil

2 stems rosemary, stripped of leaves and chopped (1 tablespoon)

Salt and coarsely ground black pepper, to taste

2 cloves garlic, cracked away from skin with a whack against the flat of a knife

Marinate the chicken: coat chicken with 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, 10 to 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.

Slice cooked chicken on an angle to serve.

You’ll find this book still available online!

Note: Invest in good quality extra virgin olive oil. Skip the jugs at Costco and Sam’s. My favorite local store is Vinaigrette at 5006 Xerxes Avenue South in South Minneapolis. Trust me, you’ll taste the difference!

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