Saturday, November 24, 2012

Mustard-Rosemary Chicken Breast


Monday November 5
We had a couple of skinless, boneless chicken breasts, which could be bo-ring.  So once again we went to the Herbfarm Cookbook and found a spicy-sounding recipe for a marinade.  Mix together:
1/2 tablespoon whole-grain or Dijon mustard (we used Dijon)
big sprig coarsely chopped fresh rosemary leaves
1 Tbsp. fresh lemon juice
1 tsp. brown sugar
1 Tbsp. extra-virgin olive oil
1 garlic clove, minced
salt and pepper.
Roll the chicken breasts in this and chill for a couple of hours in the fridge.  Then we grilled them, flipping and basting frequently, for a nice savory crust.
We served this with a couple of leftover red things: red cabbage, and red beet chutney.  And lo, it was pretty good.

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