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Honey Rosemary Chicken
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |