Nutritional Information Calories: 170 Fat: 7g Protein: 23g Cholesterol 65mg Carbohydrates: 1g Sodium: 130mg Fiber 0g Servings 4 servings. Each serving equals one chicken cutlet Time To Cook Active Time: 25 minutes. Total Time: 1 hour which includes marinade time. Grilled Rosemary - Balsamic Chicken Breast Cutlets Ingredients 4 boneless chicken breast cutlets, 8 ounces each Cooking spray of your choice, preferably with olive oil 3/4 cup extra virgin oilve oil fror mixture, 3 tablespoons for grilling 1/4 cup white balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 tablespoon granulated sugar 1/4 bunch chopped fresh parsley 1 teaspoon fresh chopped thyme 1 teaspoon fresh chopped rosemary 1 teaspoon fresh chopped chives 1 tablespoons chopped shallots 2 cloves finely chopped/minced garlic or 1 teaspoon minced garlic rosemary skwewers for garnish Directions Add olive oil and white balsamic vinegar into a medium - large mixing bowl and mix with a whisk. Add all remaining ingredients, excluding chicken into bowl and again thoroughly mix with a whisk. Place chicken breast cutlets into a shallow baking pan and coat with above marinade mixture, turning over all breasts to coat thouroughly. Cover and refridgerate for at least 30 minutes prior to grilling. Preheat grill on HIGH 10 min. Clean grill with wire brush. Coat grill racks with cooking spray Drizzle both sides of chicken with 1 tablespoon olive oil, too much oil will cause flare-ups on the grill. Sear chicken on grill 2-3 min, until it has changed color one-quarter of the way up from bottom. Turn over, brush seared side with remaining 2 tablespoons of olive oil. Sear 1-2 min. Reduce heat to MEDIUM-LOW; close lid. Cook chicken 12-15 min, until internal temp reaches 165 degrees; check by inserting thermometer into thickest part of chicken. Transfer chicken to clean platter. Garnish with rosemary skewers if desired.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.