1/4 cup honey 1/4 cup balsamic vinegar 1/4 cup minced fresh rosemary 2 tablespoons olive or canola oil 6 boneless/skinless chicken breasts 1 tsp salt 1/4 tsp pepper

Combine honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place chicken in 13"x9" baking pan. Sprinkle with salt and pepper. Bake uncovered at 350 deg for 55-65 minutes or until juices run clear and meat is tender when checking with a fork. Baste occasionally with reserved marinade while baking.

Serving size: one chicken breast