Balsamic Chicken With Baby Greens

Ingredients 1 1/4 lb boneless chicken cutlets
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/8 teaspoon fresh rosemary, finely snipped
1/4 cup balsamic vinegar
1 bag baby salad greens (5–7 oz)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
2. Place oil in pan, then add chicken and cover; cook 4–5 minutes on each side or until 165°F. Meanwhile, snip rosemary, leaves only, using kitchen shears.
3. Add remaining ingredients (including rosemary); rotate chicken to top of greens and cover. Remove from heat; let stand 1–2 minutes or until greens are wilted. Serve.

(Recipe Courtesy of Publix Apron's Simple Meals)