Tuesday, December 2, 2008


Ok. So. Now that that is out of the way. I would like to point out that I have neurofibromatosis. A condition that makes me prone to tumors, migraines and fits of overshares.

Today was spent shopping. Shopping for someone else's party. CostCo, Trader Joe's, and Jewel. It was an interesting day. I got a book that I have been dying to read, and beer. I also got to spend the day with a friend that I don't often get to see. I'm looking forward to her party, I'm cooking part of the food for it. Also, while I was at her place I cooked for her. I get the feeling that not many people have done that for her. Anyway, while we were out shopping she bought a small rosemary christmas tree. I told her I knew of a recipe that called for rosemary, one that she could easily cook. Then she bought Chicken breast. The major ingredient for my recipe. I decided then that I would cook for her when we go back to her place. It was a good evening. Good food. Good friends. Wine.
The wine wasn't so great, but it was the cheap stuff from Trader Joe's, so we weren't expecting Opus One. It was fun today though. And now she knows how to make Balsamic Chicken. And so will you.

Balsamic Chicken

2 or 4 boneless chicken breasts
1 or 2 teaspoons minced FRESH rosemary
1 or 2 garlic cloves, minced
2 Tablespoons olive oil
black pepper to taste
1/4 cup balsamic vinegar

Preheat oven to 375 F.
In a bowl mix, the rosemary, the garlic, pepper, and olive oil.
Place the chicken in the bowl, making sure to coat the chicken with the mixture.
Place in roasting pan and cook for 20 minutes before flipping and cooking for another 20 minutes.
After removing chicken from roasting pan, add balsamic vinegar to pan. This will add flavor to the drippings, AND make the clean-up soooooo much easier.
Serve over acine de pepe. Spoon pan drippings over the whole dish.

--Little Bird will try not to gross you out again, but promises nothing

1 comment:

skwerlly bob said...