MAKES: 6 servings
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup minced fresh rosemary
- 2 tablespoons olive oil
- 6 bone-in skinless chicken breast halves (7 ounces each)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, combine the honey, vinegar, rosemary and oil. Pour the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
- Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper.
- Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°.
1 serving equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.
Originally published as Honey Rosemary Chicken in Light & Tasty June/July 2003, p.37