A delicious chicken recipe suitable for a Shabbat meal or just a weekday dinner.


  • 4 skinless, boneless chicken breasts (6-8 ounces each) or chicken strips works well too
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
  • salt and black pepper
  • 4 cloves garlic, smashed


Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and smashed garlic to the pan. Cook chicken 12 minutes (less if using chicken strips), or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

Remove chicken from the first skillet and transfer to a warm platter.

Tamar is the Executive Editor of JOYofKOSHER.com.  She recently moved from New York City to Beer Sheva, Israel.  She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!!  Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

Originally published on the JoyofKosher.com on July 31st, 2011.

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