| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Honey-Glazed Rosemary Chicken

4 boneless, skinless chicken breast halves
1 teaspoon fresh grated orange peel
12 small new red potatoes, unpeeled, halved
1 teaspoon salt
1 teaspoon coarse white pepper
1 cup mild honey
1/8 cup hot water
1/2 teaspoon garlic powder
8 sprigs fresh rosemary, divided use
2 tablespoons olive oil
1/2 teaspoon onion powder
Tomato wedges

1. In saucepan with steam basket and small amount of water, place potatoes and steam over medium temperature about 10 minutes or until slightly tender; drain.
2. In shallow broiler-proof baking pan, place chicken and arrange potatoes around chicken.
3. In jar with lid, place honey, water, 4 sprigs of the rosemary cut into pieces, olive oil, orange peel, salt, pepper, garlic powder and onion powder. Cover and shake vigorously; pour evenly over chicken and potatoes.
4. Place 1 sprig of rosemary on each chicken breast, cover and bake in 375° F. oven about 30 minutes or until fork can be inserted in chicken with ease and potatoes are tender.
5. Spoon hot honey glaze over chicken and potatoes and place under broiler about 2 minutes to brown.
6. Garnish with tomato wedges.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.