| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped fresh rosemary |
| 2 |
lg |
Cloves garlic |
| 1 |
ts |
Each salt and freshly ground pepper |
| 2 |
tb |
Extra-virgin olive oil |
| 4 |
|
Boneless skinless chicken breast halves |
| 2 |
tb |
Very good quality balsamic vinegar |
INSTRUCTIONS
Source: Woman's Day magazine 6-2-98
(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 3-5 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 JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on May 27, 1998
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