Rosemary and Balsamic Chicken with Ravioli

Index

Main Dishes

from Rachel Ray 30 minute meals
Chicken

• 1 lb chicken breast (butterflied)
  
• 1 Tbs balsamic vinegar
  
• 1 Tbs olive oil
  
• 3 stems fresh rosemary (leaves stripped and chopped, about 2 Tbs)
  
• salt and pepper
  
• 4 cloves garlic (coarsely chopped)

1. Coat chicken in balsamic vinegar, then olive oil.
   
2. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
   
3. Heat medium skillet over high heat.
   
4. Add chicken breasts and garlic to pan.
   
5. Cook 12 minutes or until juices run clear, turning occasionally.
   
6. The balsamic with give chicken a deep brown sweet coating.

Ravioli

• 1 12-16oz package fresh ravioli
  
• 3 Tbs butter (cut into pieces)
  
• 2 Tbs balsamic vinegar
  
• 2 handfuls grated parmesan cheese
  
• salt and pepper
  
• 1/4 cup chopped parsley (optional)

1. Cook ravioli according to package directions. Drain.
   
2. Heat buffer on skillet, medium heat.
   
3. Let butter begin to brown.
   
4. Add cooked ravioli and turn in butter to heat through.
   
5. Add balsamic vinegar and cook another 2 minutes (makes a glaze-like syrup for the ravioli).
   
6. Add cheese, parsley, salt and pepper.
   
7. Serve chicken with ravioli.