Thursday, December 23, 2010

Tangy Chicken Marinade

For 4-6 Chicken Breasts:

1/4 cup honey
1 TBSP Djion Mustard
2 tsp. Red Wine Vinegar
Rosemary (1-2 sprigs ((chopped)), fresh/1-2 tsp. dried)
Thyme (1 sprig/1/2-1 tsp. dried)

Preheat Oven to 350. Pour 2 TBSP olive oil and 1 TBSP White Wine Vinegar in the bottom of baking dish.  Lay chicken breasts in baking dish. Salt and pepper them (I substituted lemon pepper for ground pepper for more flavor). Brush them with marinade and pour any remaining over the top. Bake for 30 minutes or until the chicken juices run clear. Be careful not to overcook or the chicken will be dry (not speaking from experience of course. ):)

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