Heat grill to high and brush with oil. Mash rosemary, garlic, 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. Put into a small bowl; stir in pepper and oil.) Spread evenly over both sides of chicken.
Grill 3 to 5 minutes per side or until just cooked through. Transfer to a serving platter and drizzle evenly with balsamic vinegar. Serve hot or at room temperature.
Cal 223 Pro 33 Car 2 Fiber 0
Fat 8 (saturated fat) 0 Chol 82
This recipe has been added to the following public cookbooks:
steve's reciipies,
Gails Cook Book for life,
DIANE 'S COOK BOOK,
me me
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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