2 whole chicken breasts
1 tbsp. fresh rosemary or 1 tsp. dried
1 clove garlic, minced
1 lb. tomatoes
3/4 lb. fresh Mozzarella
3/4 lb. green beans, cut into 1" lengths
3 tbsp. balsamic vinegar
3/4 c. olive oil
2 cloves garlic, minced
1 tbsp. fresh rosemary or 1 tsp. dried
Salt & pepper to taste

Place breasts in a baking dish; top with rosemary and garlic. Bake in 425 degree oven about 15-20 minutes or until juices run clear. Remove and let cool. Cut into bite-size pieces.

Cut tomatoes into bite-size pieces and place on paper towels; sprinkle with salt, cover with more towels and let drain about 30 minutes. Cook beans in boiling water until just tender; drain well. Cut Mozzarella into bite-size pieces. Place Mozzarella, beans and tomatoes in bowl.

Combine vinegar oil, garlic, rosemary and salt and pepper. Pour a little over the vegetables and Mozzarella. Let marinate at least 2 hours. Toss chicken pieces in vinaigrette to coat and let marinate at least 2 hours, refrigerated. Bring to room temperature before serving. Toss all ingredients together. Add more salt and pepper as needed, or a splash of balsamic vinegar. Makes 4 to 6 servings.