Years ago, Bertucci’s restaurant used to have this simple but delicious entree. Grilled Chicken with Balsamic Glaze with a sprig of Rosemary over the top. It came with mashed potatoes and green beans. I got it all the time for lunch.
Sad to say it is no longer on their menu. And as of recently, the restaurant is no longer there. The great thing is, its easy to make!
When you need a quick weeknight meal, this can be put together in a few minutes, and is very easy to make. 
I just take some boneless, skinless chicken breasts and dip into you favorite Italian dressing (mine is Good Seasons Italian). Throw on the grille and cook as you would normally. This can also be cooked on the stove top in a frying pan with a little oil, but I much prefer it on the grille. You can omit the Italian dressing if you are cooking on the stove top.
When its done, I glaze with some really good Balsamic Glaze and top with a sprig of Rosemary. As of this posting (December 22) my Rosemary is still flourishing in the garden believe it or not. The temperature is presently 35 degrees out. It will die out but not usually not until January or February. Then I have to plant a new Rosemary bush in the Spring. Yes, I did say “bush”!
After the chicken is cooked, I glaze with the Balsamic Glaze, put a sprig of Rosemary on top and put a piece of plastic wrap over the plate. Letting it rest a few minutes helps the Rosemary get into the chicken and helps keep the juices in the chicken instead of on your plate.
Serve this with mashed potatoes and a veg. I also use extra Balsamic Glaze also. 
Grilled Chicken Breast with Balsamic Glaze
Description
Super juicy chicken breasts with sweet balsamic glaze and savory rosemary.
Ingredients
3–4 Boneless, Skinless Chicken Breast halves (I use Bell and Evans)
Balsamic Glaze
Fresh Rosemary Sprigs
Instructions
Heat the grille or skillet.
If using the grille, marinate the chicken in your favorite Italian dressing about 15 minutes. If using the skillet add 2 Tbsp oil.
Cook chicken until instant read thermometer reads 165 degrees F, about 20 minutes or so.
Place cooked chicken on a plate. Add balsamic glaze and rosemary. Cover with plastic wrap and let rest for give or take 5 minutes.
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