Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Mustard Rosemary Chicken

Found this recipe in the newspaper while vacationing in NC.





List of Ingredients



• 4 Tablespoon Dijon mustard
  
• 4 tablespoons lemon juice
  
• 1-2 cloves garlic, minced
  
• 1 1/2 teaspoon dried rosemary
  
• freshly ground pepper to taste
  
• 4 chicken breast halves, skin removed
  






Instructions



1. Combine all ingredients except chicken in flat baking dish. Add chicken, turning to coat with mixture. Cover and marinate at least one hour or overnight in refrigerator.
   
2. To bake, cover and cook at 375 degrees about 45 minutes.
   
3. To microwave, cover with wax paper and cook on high 10-13 minutes, rotating dish halfway through; let stand 2-3 minutes before serving. To grill, shake off extra marinade and cook over medium-high flame for about 30 minutes.
   
   
4. To check for doneness, pierce thickest part with fork. If juice comes out clear, chicken is done.
   






Final Comments


Serves 4.
This is a good lowfat recipe.