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Chicken With Rosemary And Lemon

chicken - breast

6 chicken breasts
1/3 cup lemon juice
2 tablespoons chopped fresh rosemary; or
1 teaspoon dried
2 tablespoons olive oil
2 tablespoons Dijon mustard
1/2 teaspoon each salt and pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon hot pepper flakes
2 cloves garlic; minced

Accompany with potatoes and glazed carrots. Enjoy a vegetable soup to start and rich chocolate cake to finish. Pat chicken dry. Place in shallow glass bowl or plastic bag. In small bowl, whisk together lemon juice, rosemary, oil, mustard, salt, pepper, hot pepper sauce, hot pepper flakes and garlic. Pour marinade over chicken, turning to coat all pieces. Cover bowl or seal bag; marinate at room temperature far 30 minutes or refrigerate for up to 24 hours for best flavor. Arrange chicken pieces, skin side up, an foil-lined baking sheet. Bake in 375°F oven for 35 to 40 minutes or until chicken is no longer pink inside.

Contributor: Canadian Living - February,1988

Yield: 4 to 6 servings

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