Categories: chicken, main dish, not tried

Ingredients

• 2 tablespoons light balsamic vinaigrette
• 2 tablespoons balsamic vinegar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary leaves
• 4 (4 oz) trimmed boneless, skinless chicken breasts

Directions

1. In a medium resealable container, mix the vinaigrette, vinegar, pepper, and rosemary. Add the chicken and rotate it to cover it in the marinade. Refrigerate it at least 6 hours or overnight, rotating at least once.

2. Preheat a grill to high heat.

3. Grill the chicken until no longer pink inside, about 5 minutes per side.

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