1/2 c. Dijon Mustard
1/4 c. maple syrup
1 T. white wine vinegar
2 T. chopped fresh rosemary
1 Package of boneless, skinless chicken breasts, halved
In small baking dish, whisk together mustard, syrup, vinegar and rosemary. Add chicken and marinate 1 hour. Place chicken on cookie sheet. Bake at 350 for 20 minutes.
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