Eldhús elgs

Ingredients

• 1 1/2 teaspoons fresh rosemary, minced (or 1/2 teaspoon dried rosemary)
• 2 cloves garlic, minced
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt
• 6 boneless, skinless chicken breasts (about 4 oz each)
• 2 tablespoons olive oil, divided
• 1/4 cup balsamic vinegar

Instructions

1. In a small bowl, combine rosemary, garlic, black pepper, and salt.
2. Place the chicken in a large bowl and drizzle with 1 tablespoon olive oil.
3. Rub the herb mixture evenly over the chicken.
4. Cover and refrigerate for 1-3 hours.
5. Preheat the oven to 450 degrees F (230 degrees C).
6. Brush a large cast iron skillet with the remaining tablespoon of olive oil.
7. Place the chicken in the skillet and bake for 10 minutes.
8. Turn the chicken over. If the drippings begin sticking, add 3-4 tablespoons of water.
9. Bake another 10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
10. If the skillet becomes dry, add 1-2 tablespoons of water to loosen the browned bits.
11. Drizzle the balsamic vinegar over the chicken.
12. Remove the chicken to serving plates.
13. Stir the pan drippings, scraping the browned bits from the skillet.
14. Spoon the sauce over the chicken and serve.