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 inch lengths
2 tbsp. balsamic vinegar
3/4 c. olive oil
2 cloves garlic, minced
1 tbsp. fresh rosemary or 1 tsp. dried
Salt and pepper to taste

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