Honey Rosemary Chicken
Posted by: cookin teacher Fri, 4 Feb 2005, at 5:50 a.m.
Source: Reiman Media Group
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive or canola oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper
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-in. x 9-in. x 2-in. baking pan. Sprinkle with salt and pepper. Bake,
uncovered, at 350° for 55-65 minutes or until juices run clear, basting
occasionally with reserved marinade. Yield: 6 servings.
Nutritional Analysis: One serving (1 chicken breast half) equals 200 calories, 6
g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate,
trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 starch, 1/2