Coat chicken in balsamic vinegar, then olive oil, season with rosemary, salt and pepper and let stand for 10 min. Bring large pot of water to boil for ravioli and cook according to directions.

Heat a non- stick skillet over medium heat, add chicken breasts and cracked garlic to the pan. Cook chicken for 12 minutes or until juices run clear. Turn occasionally so as not to burn. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When chicken is done remove from skillet and keep warm on a plate. Add butter butter to the pan and let it brown for about one minute. Add cooked ravioli to the pan and coat with the butter, the add balsamic vinegar to the ravioli and cook 2 minutes longer, top with ravioli and parsley. Serve
with chicken.