Chicken rosemary (right) is shown here with a cheesy zucchini wedge (top).(This recipe is from the Taste of Home 1998 cookbook.)
4 boneless skinless chicken breast halves
2-3 Tbsp Dijon mustard (good with regular prepared mustard, too)
1/2 tsp garlic powder
2 tsp dried rosemary, crushed
pepper to taste
1/2 c grated Parmesan cheese
Place chicken in a greased 11x7" baking dish. Combine mustard and garlic powder; spread over the chicken. Sprinkle with rosemary and pepper. Top with cheese. Bake uncovered at 350 degrees for 45 min or til juices run clear. Makes 4 servings.
4 boneless skinless chicken breast halves
2-3 Tbsp Dijon mustard (good with regular prepared mustard, too)
1/2 tsp garlic powder
2 tsp dried rosemary, crushed
pepper to taste
1/2 c grated Parmesan cheese
Place chicken in a greased 11x7" baking dish. Combine mustard and garlic powder; spread over the chicken. Sprinkle with rosemary and pepper. Top with cheese. Bake uncovered at 350 degrees for 45 min or til juices run clear. Makes 4 servings.
No comments:
Post a Comment