Tuesday, August 14, 2007

Rosemary Mustard Chicken

4 chicken breasts
1 T chopped fresh rosemary
3 T sour cream
3 T Dijon mustard

Mix 1 T rosemary, 3 T sour cream, mustard, and 1/4 tsp pepper in shallow dish. Add chicken. Turn to coat. Cover and refrigerate at least 3 hrs. Heat oven to 400 degrees. Grease casserole dish. Place chicken in pan. Bake 20 minutes or until chicken is done. Serve over rice, with potatoes, or with a big green salad!

Kansas City, MO

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