HONEY ROSEMARY CHICKEN
From spinach1948 15 years ago
- 65 minutes to make
- Serves 6
A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. Adapted from Elsie Barton's recipe posted in Light and Tasty June/July 2003 along with the photo.
Ingredients
- Ingredients: shopping list
- ¼ cup honey shopping list
- ¼ cup balsamic vinegar shopping list
- ¼ cup minced fresh rosemary shopping list
- 2 Tbs. olive or canola oil shopping list
- 6 bone-in skinless chicken breast halves ( 7 oz each ) shopping list
- 1 tsp. salt shopping list
- ¼ tsp. pepper shopping list
How to make it
- Preheat oven at 350
- In a bowl, combine the honey, vinegar, rosemary and oil; mix well. 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 remaining marinade.
- Drain and discard marinade from chicken. Place chicken bone side down in a 13-inch x 9-inch x 2-inch baking pan. Sprinkle with salt and pepper. Bake, un-covered, at 350 for 55 – 65 minutes or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.
- Nutritional Values: One serving ( 1 chicken breast half ) equals 200 calories, Fat: 6g, Cholesterol: 79mg, Sodium: 462mg, Carbohydrate: 7g, Protein: 29g
- Diabetic Exchanges: 4 very lean meat, ½ starch, ½ fat
- Diabetic Friendly
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Reviewed by 3 people
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