BALSAMIC ROSEMARY CHICKEN

1. Add chicken breasts into gallon-sized freezer bag.
2. In a medium bowl combine olive oil, balsamic vinegar, rosemary, and garlic. Whisk until combined. Pour over the chicken breasts coating all the pieces well. Seal bag, removing air.

MAKE IT NOW:

1. Marinate chicken breasts for 10-15 minutes. Add 1-2 tbsp vegetable or canola oil to a large skillet and heat on high. Add marinated chicken breasts and sear on one side for 2 minutes. Turn the chicken over and cover with a lid. Reduce heat to medium. Continue to cookfor 10 minutes or until juices run clear. Serve.

MAKE IT A FREEZER MEAL:

1. Label a new gallon-sized freezer bag. Add to labeled bag the chicken breasts. Pour balsamic marinade over the chicken breasts and seal. Gently massage bag until contents are well coated. Seal bag, removing as much air as possible, and freeze.

QUICK THAW:

1. Thaw contents of bag quickly by running under warm water until fully thawed. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.

COOK IN LARGE SKILLET:

1. Add 1-2 tbsp vegetable or canola oil over high heat. Add marinated chicken breasts and sear on one side for 2 minutes. Turn the chicken over and cover with a lid. Reduce heat to medium. Continue to cook for 10 minutes or until juices run clear. Serve.