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Chicken Rosemary

 Chicken Rosemary
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
4 ServingsPrep: 5 min. Bake: 45 min.


  • 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


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.