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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.9
  • Total Fat: 3.1 g
  • Cholesterol: 136.9 mg
  • Sodium: 772.0 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 57.2 g

View full nutritional breakdown of Fresh Herb Marinated Chicken Breasts calories by ingredient
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Fresh Herb Marinated Chicken Breasts

Submitted by: CGVALLE1
Fresh Herb Marinated Chicken Breasts

Introduction

this is a delicious and flavorful marinade for grilled or baked chicken breasts. You can substitute the herbs or vinegar with the types you prefer...

*foodnetwork.com
this is a delicious and flavorful marinade for grilled or baked chicken breasts. You can substitute the herbs or vinegar with the types you prefer...

*foodnetwork.com

Number of Servings: 4

Ingredients

    2 Tbsp balsamic vinegar
    2 Tsp fresh thyme
    2 Tbsp fresh rosemary (chopped)
    3 Tbsp garlic powder
    1 tsp Dijon mustard
    4 Tbsp extra-virgin olive oil
    kosher salt and freshly ground pepper
    4 boneless, skinless chicken breast

Directions

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Let marinade 1hr-overnight. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.



Number of Servings: 4

Recipe submitted by SparkPeople user CGVALLE1.






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Member Ratings For This Recipe

  • I like Rosemary, but no one else in my family does. My wife really likes Balsamic (I tolerate it) so I thought that I could get this recipe through. She didn't like it at all while the balsamic made it just OK for me. If you like those ingredients, you'll love this recipe. - 9/7/08

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