Rosemary Chicken Whites, Balsamic Vinegar Marinade
Comments:	The wooden taste of rosemary penetrates chicken meat and reminds us of the sent of pines and evergreens. Balsamic vinegar, a rich mature light tasting yet with a distinct flavor vinegar, gives a fine taste to this dish. These chicken whites are excellent served along with any desired pasta noodles.
Servings:	4
Ingredients	Preparation
4 [8-ounce / 227-g each] chicken whites, flattened Rosemary sprigs, to decorate [optional] Balsamic Vinegar Marinade 3/4 cup [190 mL] vegetable oil 1/2 cup [125 mL] balsamic vinegar 3 or 4 garlic cloves, minced 1/2 cup [125 mL] fresh rosemary leaves [10 to 12 sprigs] 2 tablespoons [30 mL] liquid honey 1/2 teaspoon [2.5 mL] freshly ground black pepper 1/2 teaspoon [2.5 mL] nutmeg 1/2 teaspoon [2.5 mL] salt	To barbecue chicken whites onto skewers, cut chicken whites into cubes. Into a large glass bowl, well whip together all balsamic vinegar marinade ingredients. Add chicken whites [or cubes] to marinade; leave to marinate, refrigerated for 2 to 3 hours. Preheat barbecue until charcoals become gray, almost white. Oil hot barbecue rack; arrange chicken whites, or brochettes, onto hot barbecue rack. Barbecue for approximately 5 to 7 minutes on each side, until no longer pink inside. Serve immediately, garnished with rosemary sprigs if desired.