A while back, I bought a bottle of Rosemary Balsamic Marinade from Wegmans. If you don’t have a Wegmans near you, I feel bad for you, because no grocery store beats Wegmans. I poured some of the marinade in a freezer bag with some boneless, skinless chicken breast, popped it in the freezer, and forgot about it until two days ago.
I’m coming to realize that the trick to marinating meat is to marinate it before you freeze it. Then, as it thaws in the fridge, it becomes perfectly marinated. Just sayin’.
Per usual, I ate this with a plate of broccoli. Nothing new there.
Rosemary Balsamic Chicken
- 1 bottle Wegmans brand Rosemary Balsamic Marinade
- 5 boneless, skinless chicken breasts
- After chicken is thawed, add to a baking pan
- Bake at 350 for 50-60 minutes – your time may vary, I left a lot of the marinade in the pan and this may have slowed the baking down