By: Simply Creative Chef Rob Scott


Ingredients:                                                                                                    Yields 4 servings


¾ cup balsamic vinegar

½ cup olive oil

1 tablespoon honey

¼ cup rosemary leaves

3 tablespoons thinly sliced garlic

2 tablespoons lemon zest

1 pinch crushed red pepper flakes, optional

4 chicken breasts, thinly sliced

Salt and freshly ground black pepper




  • In a medium bowl, combine the balsamic vinegar, olive oil, honey, rosemary, garlic, lemon zest, and red pepper flakes
  • Whisk to combine and pour into a 1-gallon resealable food storage plastic bag
  • Put the chicken breast in the bag and seal
  • Turn to ensure the chicken is evenly coated, then refrigerate, turning occasionally, for 2-3 hours
  • Preheat a grill to medium-low and brush the grates lightly with oil
  • Remove the chicken from the marinade and pat dry
  • Season the chicken well on all sides with salt and pepper and then place on the grill
  • Cook the chicken about 6 minutes, turn, and continue to cook an additional 6 minutes or until the chicken is cooked through
  • Remove from the heat and serve while hot
  • Top with tomato and blue cheese