Honey Rosemary Chicken

1/4 cup honey
1/4 cup basalmic vinegar
1-2 tbsp dried rosemary
2 tbsp olive oil
6 skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

1. Mix honey, vinegar, rosemary and oil.
2. Place chicken in resealable plastic bag. Pour in mixture. Seal and turn the bag over to coat the chicken. Refrigerate for at least two hours.
3. Preheat oven to 350 degrees F.
4. Place chicken in 9x13 baking pan. Sprinkle with salt and pepper.
5. Bake for about one hour, basting occasionally with marinade.

This recipe has a really wonderful flavor and the chicken comes out quite tender. You don't absolutely have to leave the chicken in the marinade if you're short on time - it will be excellent either way.

Tweet

Copyright © 2003-2012 Stephanie Foster unless otherwise indicated