rosemary chicken.

as per jenn smith's request, my rosemary balsamic chicken recipe makes its way to my blog. this is one of my all time favorite ways to cook chicken. it is so easy, flavorful & savory. i love it on salads, with veggies, on sandwiches or by itself. it truly is a staple in my kitchen and stays so very moist (when cooked properly). first, jenn smith, one of my roommates from college, literally didn't know how to cook a thing. and i'm not kidding you, she knew nothing. essentially teaching her how to cook was like teaching a new born child, however, she blossomed and has taken some of my advice (maybe) to experiment. that is the best thing about cooking (not with sweets or baked goods) that it is so versatile, and any flavor is usually good flavor; so spice it up & mix up what you're doing in the kitchen.

- boneless skinless chicken breast 

- 3-5 sprigs rosemary 

- 1 tbsp balsamic vinegar 

- 1 tsp crushed red pepper

- 5 garlic cloves 

- salt

- pepper

start by preheating your oven to 350 degrees. while this is being done, it is preppin' time. begin by creating a bed for your chicken. this is done by getting a pan & sheet of foil then laying the rosemary and garlic cloves down. on top of them, sprinkle crushed red pepper (if you don't like spice, skip that step). then lay your thawed chicken breast atop your herb bed. put your 1 tbsp of balsamic vinegar and season your chicken. i do this with more red pepper, salt and pepper. then create a foil boat around your chicken breast & pop it in the oven. allow it to bake for 20 minutes in the foil boat, allowing it to steam and absorb the garlic & rosemary aroma. take out of oven, unwrap the boat and bake for another 15-20 minutes depending on the thickness of your breast. after your 35-40 minutes of cooking it is time to enjoy. top your salads, sandwiches, or simply eat it up.

final stats (per 3 ounce serving):

calories: 124

fat: 2 g

carbs: 4 g

protein: 20 g

fiber: 0 g

 

have a wonderful weekend everyone :D