Chicken Rosemary Recipe

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This chicken frequently appears on my dinner table. Leftovers—if there are any—are excellent for sandwiches the next day. Friends and family are always surprised to hear how a few everyday ingredients can liven up ordinary baked chicken.—Emily R Chaney, Blue Hill, Maine
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 to 3 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • Pepper to taste
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 each) equals 201 calories, 7 g fat (3 g saturated fat), 81 mg cholesterol, 440 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.

Directions

  1. Place chicken in a greased 11-in. x 7-in. baking dish. Combine mustard and garlic powder; spread over the chicken. Sprinkle with rosemary and pepper. Top with cheese. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Yield: 4 servings.
Originally published as Chicken Rosemary in Taste of Home August/September 1997, p41

Nutritional Facts

1 serving (1 each) equals 201 calories, 7 g fat (3 g saturated fat), 81 mg cholesterol, 440 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Rosemary

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   (4)
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MY REVIEW
Reviewed Oct. 14, 2008

"So easy and so good!"

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