Ingredients:
6 6-ozs chicken breast, boneless, skinless
0.5 Teaspoon pepper, black
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Directions:
Rinse the chicken and pat dry. Combine the Rosemary, garlic, pepper, and slat in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil and rub with the spice mixture. Cover and refrigerate overnight.
(or 1 hour at room temperature).
Preheat oven to 450 degrees. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If drippings start to stick to the pan, stir in 3-4 tablespoons water (or wine, if using).
Bake about 10 minutes or until a thermometer dropped in the thickest portion registers 160 degrees and the juices run clear. If the plan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings.
Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken. |