Rosemary Honey Chicken
Serve with a fresh tomato salad.

Servings: 6

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup minced fresh rosemary
• 2 tablespoons olive oil
• 6 skinless, bone-in chicken breasts (about 7 ounces each)
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

In a bowl, combine balsamic vinegar, honey, minced rosemary and oil. Pour half of the marinade into a large ziplock bag; add chicken and seal bag. Turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. Place chicken pieces bone side down in a 13 x 9 x 2 baking dish. Sprinkle with salt and pepper. Bake, uncovered at 350 degrees F. for 55 to 65 minutes or until juices run clear, while basting occasionally with reseerved marinade.

Per Serving: 266 Calories; 7g Fat (23.2% calories from fat); 1g Saturated Fat; 37g Protein; 14g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 460mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

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