Balsamic Rosemary Chicken (Gooseberry Patch) |
|
 |
Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
|
I found this in a Gooseberry Patch cookbook and I am posting for safe keeping. I will update the description after I make it later this week. It was originally submitted by Bobbi-Jo Thornton from Hancock, ME. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons dijon mustard |
salt and pepper, to taste |
2 tablespoons garlic, minced |
2 tablespoons water |
1/4 cup balsamic vinegar |
4 sprigs fresh rosemary |
Directions:
1. Arrange chicken in an ungreased 11x7 baking pan.
2. Spread mustard over chicken; sprinkle with salt, pepper and garlic.
3. Blend water and vinegar; sprinkle over chicken.
4. Arrange one sprig of rosemary on each chicken breast; cover with aluminum foil and refrigerate for 2-3 hours.
5. Bake, covered, at 350 for 25-30 minutes; uncover and bake for an additional 10 minutes, until chicken is golden and no longer pink in the center.
6. Discard rosemary before serving.
|
|