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Honey Rosemary Chicken Breasts – Rachael Ray

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Ingredients

Adjust Servings:
2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup honey
1 teaspoon dijon mustard
1/2 lemon, juiced
2 tablespoons pine nuts, toasted (optional)

Nutritional information

482.9
Calories
195 g
Calories From Fat
21.7 g
Total Fat
2.8 g
Saturated Fat
75.5 mg
Cholesterol
1553.7 mg
Sodium
45.6 g
Carbs
4.7 g
Dietary Fiber
36.3 g
Sugars
31.2 g
Protein
216g
Serving Size

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Honey Rosemary Chicken Breasts – Rachael Ray

Features:
    Cuisine:

    Can you make this chicken recipe a day a head?

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Honey Rosemary Chicken Breasts – Rachael Ray, I saw her make this recipe on her talk show and it looked so simple and delicious We love the taste of rosemary, so we really enjoyed it I scaled the recipe back to make 2 servings , Can you make this chicken recipe a day a head?, This was absolutely delicious!! And so easy! Will make over & over made for Spring PAC, 2011


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    Steps

    1
    Done

    Heat Oil, in a Large Skillet Over Medium-High Heat.

    2
    Done

    Season Chicken With Salt and Pepper.

    3
    Done

    When Oil Smokes, Add Chicken to the Pan.

    4
    Done

    and Cook 6 Minutes on Each Side.

    5
    Done

    Remove from Pan and Cover With Foil

    6
    Done

    Reduce Heat Under Pan to Medium

    7
    Done

    Add Shallots, Garlic and Rosemary to Pan and Cook 2-3 Minutes.

    8
    Done

    Add Honey, Stir in Dijon and Lemon Juice.

    9
    Done

    Add Chicken Back to the Pan and Coat on All Sides With the Bubbling Glaze. Turn Off Heat.

    10
    Done

    Garnish With Toasted Nuts, If Using.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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