Stir it Up - Balsamic Rosemary Chicken - 21 News Now, More Local News for Youngstown, Ohio -

Balsamic Rosemary Chicken 

4 (6 ounce) boneless skinless chicken breasts

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

2 tablespoons fresh rosemary, chopped

Salt and pepper

4 -5 garlic cloves, slightly smashed 

Place balsamic vinegar in one pie plate and the olive oil in another pie plate.   Coat chicken first with balsamic vinegar, then olive oil.  Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.  Heat a medium nonstick skillet over medium heat then add the chicken breasts and cracked garlic to the pan.  Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.  Place the chicken breasts on a serving plate and slice, placing a rosemary sprig on top of each to serve.  You can use chicken tenders and cook until juices run clear, they may cook more quickly.   

Simply Delicious Cake

1 packages yellow cake mix

Water

1/3 cup vegetable oil

3 eggs

1 (20 ounce) can crushed pineapple

3 cups milk

1 (6 ounce) packages instant vanilla pudding

1 teaspoon vanilla

1 (8 ounce) packages cream cheese (softened)

12 ounces frozen whipped topping (thawed)

1 cup shredded coconut

1 cup chopped pecans or 1 cup walnuts  

Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs.  Remove form the oven and let sit for about 5-10 minutes then pierce the top of the cake with a fork.  Pour the undrained pineapple over the baked layer.  Mix the milk, pudding mix, and vanilla in a medium-mixing bowl.  In another medium mixing bowl beat the cream cheese at high speed till light and fluffy, then add the pudding mixture; beating till smooth.  Spread over the prepared pineapple layers.  Top with whipped topping.  Sprinkle with the coconut and pecans.  Chill covered for several hours.