This is one of my latest fave recipes. It's the kind that dress up the blah weeknight meals. (Plus it's healthy!) I had a lot of requests for it when I posted the picture so I thought I would share with you all, as well as my new "technique" for cooking roasted chicken.
Roasted Rosemary Chicken
1 pound of boneless skinless chicken breasts
1-2 sprigs fresh rosemary, cut into small pieces
S&P to taste
4-6 metal or wood skewers
Cube chicken. Arrange on skewers about 3 inches apart (spray skewers with nonstick spray first)& rest on edge of 9x9 pan. Drizzle EVOO & balsamic vinegar over chicken. Add S&P and rosemary sprigs. Bake at 350 F for 20 minutes or until golden brown. Serve with rice.
So easy, amiright? The rosemary and balsamic really kick it up a notch and the skewers usher the fat right off the chicken so you end up with a tasty, healthy dish that doesn't scrimp on flavor.