4 boneless, skinless chicken breasts
2 T. Dijon mustard
salt and pepper to taste
2 T. garlic, minced
2 T. water
1/4 c. balsamic vinegar
4 sprigs fresh rosemary
Arrange chicken in an ungreased 11"x7" baking pan. Spread mustard over chicken; sprinkle with salt, pepper and garlic. Blend water and vinegar; sprinkle over chicken. Arrange one sprig of rosemary on each chicken breast; cover with aluminum foil and refrigerate for 2 to 3 hours. Bake, covered, at 350 degrees for 20 minutes; uncover and bake for an additional 10 minutes, until chicken is golden. Discard rosemary before serving. Makes 4 servings.

Categories: chicken