Balsamic Chicken

• 4 4-5 oz boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1/2 teaspoon fresh rosemary or 1/4 teaspoon dry rosemary
• 2 garlic cloves, minced (roughly 1 tablespoon)
• 1/4 teaspoon black pepper
• 1/4 cup dry red wine or water or broth
• 3 tablespoons balsamic vinegar

Directions:

1. Mix together oil, paprika, rosemary, garlic, and pepper.
2. Rub the mixture onto the chicken.
3. Place chicken in a greased baking dish. Cover and refrigerate for 2-6 hours.
4. Preheat oven to 450F.
5. Drizzle wine over chicken.
6. Bake 10 to 12 minutes or until juices run clear. Thermometer should read 170F. Turn halfway through baking time. [Granny’s note: 10-12 minutes on each side.]
7. Remove chicken from oven and immediately drizzle with vinegar.
8. Plate the chicken.
9. Stir drippings in pan and pour over chicken.