Easy, Skinny Balsamic Rosemary Chicken

Ingredients:

½ cup balsamic vinegar
2 teaspoons olive oil
1½ tablespoons f resh rosemary
chopped
1 tablespoon garlic
minced
½ teaspoon salt
Fresh black pepper
to taste
Cooking spray
4 (5 ounces each) boneless
skinless chicken breasts (If your chicken breast are large
cut into 5 ounce sizes
to equal 4 breasts)
2 tablespoon balsamic vinegar
Fresh rosemary springs
f or garnish

Preparation:

1. To make marinade: In a small pot, add vinegar, oil, rosemary, garlic, salt and pepper and mix until combined.  Bring up to a boil, turn heat down to medium and simmer until reduced in half , about 3 minutes. Place in ref rigerator to cool f or about 15 minutes. For a quicker chill, place in f reezer f or about 5 minutes.
2. Coat a 9 x 9 inch baking dish with cooking spray. Place chicken in baking dish and pour cooled marinade over chicken. Refrigerate f or 30 minutes. Can be ref rigerated overnight.
3. Preheat oven to 400 degrees. Take dish out of ref rigerator, cover with f oil and baked in marinade. Bake for about 35 minutes until chicken is cooked thoroughly.
4. Remove chicken to serving plate. Pour cooked marinade into a small pot. Add 2 tablespoon of balsamic
vinegar. Cook a f ew minutes until the sauce has thickened a bit. Pour some of the sauce over chicken and serve.
5. Use the lef tover sauce drizzled in a baked potato, if desired.