Balsamic Chicken Salad

We are forever indebted to Aunt Cat for introducing us to the wonders of Balsamic Chicken. Thank you, thank you! It's our favorite salad topper! It's also pretty amazing over pasta or all by its lonesome.

Ingredients:
Balsamic vinegar
olive oil
fresh garlic (one clove per breast, minced)
crushed rosemary
salt and pepper

chicken breasts, pick your number (boneless skinless or bone-in)

Favorite Salad Toppers:

blueberries and strawberries

or 

apples and raisins/craisins

feta/blue cheese/goat cheese 

pecans/almonds/walnuts

Balsamic vinaigrette/Red wine vinaigrette

For the chicken: 
Place the chicken breasts in a casserole dish and lightly coat them with olive oil and balsamic vinegar. Rub your garlic onto the chicken, season with salt and pepper, and sprinkle with crushed rosemary.

Bake at 350 approximately 45 minutes or until your chicken reaches an internal temperature of 170 degrees.

Once cooked, allow to cool slightly and then slice. Dredge each slice in the juices in the bottom of the pan for all those flavors that are too good to be missed.