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    You are in: Home / Recipes / Rosemary Garlic and Ginger Chicken Breasts Recipe
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    Rosemary Garlic and Ginger Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Melvin'sWifey's Note:

    I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
    2. 2
      Add chicken and marinate as little as 30 min or as long as possible.
    3. 3
      When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
    4. 4
      Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
    5. 5
      Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).

    Ratings & Reviews:

    • on April 15, 2013

      45

      Great flavor! it was the first time I've used ginger root in a while. I purchased a small piece ($5 per pound) that I discovered a lot of unusable fibrous root.<br/> After peeling I had a tad less than 2 tbl. of minced ginger. Something else I varied in the recipe-placed the dried rosemary with the marinade. It set for approx. six hrs. before I seared the breasts in waterless cookware w/Pam and after an hr. I had a wonderful entree.

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    • on July 23, 2008

      35

      Liked the spicy flavor combined with the ginger but my marinade was thick and left me nothing to baste with--chicken got a little dry even though I used a meat thermometer for doneness. Maybe it could be covered part way through cooking?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008

      55

      This was great with the additional flavors of mustard and horseradish -- two combos I wouldn't normally have paired. I didn't bake for the full 50-60 minutes, since basting at 30 minutes made us stop the baking altogether by 35 minutes. Thanks, Melvin's Wifey! Made for Recipe Swap #15.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rosemary Garlic and Ginger Chicken Breasts

    Serving Size: 1 (152 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 324.3
     
    Calories from Fat 57
    17%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 136.8 mg
    45%
    Sodium 746.5 mg
    31%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.0 g
    8%
    Protein 56.2 g
    112%

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