Chicken Breast With Bertolli Balsamic Vinegar of Modena


  • 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprigs fresh rosemary leaves
  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 4 Tbsp. Bertolli® Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
  • Salt and ground black pepper to taste
  • Chopped fresh oregano leaves (optional)


  1. Heat Bertolli Extra Light Tasting Olive Oil in large skillet over medium heat and cook garlic, bay leaf and rosemary 1 minute. Add chicken and cook, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and herbs to serving platter, discard bay leaf.
  2. Reduce heat to low and add Bertolli Balsamic Vinegar of Modena and cook 1 minute. Pour vinegar over chicken. Season with salt, pepper and chopped fresh oregano.