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Grilled Chicken with Rosemary, Lemon and Mustard Marinade

Grilled Chicken with Rosemary, Lemon and Mustard Marinade is a volume 7-02 feb 2004 recipe made with Lemon Juice, Dijon Mustard, Honey, and Fresh Rosemary Fresh Rosemary Sprigs. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 3 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a 2 gallon zip-lock plastic bag, mix together all ingredients except the sprigs.

2. 2

   Add boneless, skinless chicken breasts and turn to coat.

3. 3

   Close bag and refrigerate for at least 30 minutes or up to 1 day; turn occasionally.

4. 4

   Drain chicken and discard remaining marinade.

5. 5

   Grill chicken. Garnish with sprigs, serve with rice.

6. 6

   Enough marinade for 4 pounds of chicken.

7. 7

   Contributed to the FareShare Gazette by Dancer^; 21 February 2004. www.fareshare.net

8. 8

   Nutr. Assoc.: 0 0 0 0 0