2 tsp. fresh rosemary, minced
2 tsp. chopped fresh thyme
1 tsp. dried sage
3 cloves garlic, minced
1/4 c. olive oil
1/2 c. balsamic vinegar
Salt & pepper to taste
1 1/2 lbs skinless, boneless chicken breats
Mix all ingredients in blender. Put chicken in glass dish or bowl and pour marinade over it. Cover dish and refrigerate for 2 or more hours (not exceeding 48 hours). If grilling preheat grill to medium high. If using oven, turn on broiler.
Remove chicken from dish (disposing of leftover marinade) and grill and broil for about 6-7 minutes per side, or until cooked through and no longer pink.
Makes 6.
