Rosemary Herbed Chicken w/ Artichoke Salad
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Amanda Figge
For the Chicken:
3-4 chicken breasts
1 Tbsp of olive oil
Salt and pepper to taste
5-6 cloves of garlic
1 Tbsp of minced fresh rosemary
1/4 cup balsamic vinegar
For the Salad:
1/4 cup artichokes
2 Tbsp dried cranberries
2 Tbsp balsamic vinaigrette
1. Pre-heat oven to 400oF. Meanwhile, brush olive oil evenly over each chicken breast.
2. Add salt and pepper to taste. Spread minced garlic cloves over chicken breasts and sprinkle minced rosemary on top of each piece of chicken.
3. Cook for 20-25 minutes.
4. Toss salad ingredients together while chicken is cooking.
5. Once chicken is done, pour balsamic vinegar evenly over each chicken breast. Serve separately or together as an entre salad.