Printable | Taste of Home

Honey Rosemary Chicken

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons Crisco® Light Olive Oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

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. Drain and discard marinade from chicken. Place chicken

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Honey Rosemary Chicken cont.

bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and
pepper. Bake, uncovered, at 350° for 55-65 minutes or until a
meat thermometer reaches 170°, basting occasionally with reserved
marinade.

Yield: 6 servings.