 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. Elsie Barton of Hoover, Alabama Ingredients:
1/4 cup honey |
1/4 cup balsamic vinegar |
1/4 cup minced fresh rosemary |
2 tablespoons olive oil |
6 bone-in skinless chicken breast halves (7 ounces each) |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper.
3. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade. Yield: 6 servings.
|
|