Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (4 oz) pieces boneless, skinless chicken breasts, defrosted in refrigerator overnight
- 2 tbsp Dijon mustard
- salt and fresh ground pepper to taste
- 2 tbsp minced garlic
- 2 tbsp water
- ¼ cup white balsamic vinegar
- 4 sprigs fresh rosemary
Directions
Place chicken pieces in a casserole dish.
Smooth mustard over chicken.
Sprinkle with salt and pepper and garlic.
Pour water and vinegar over the chicken.
Place one sprig of rosemary over each piece.
Cover with foil and refrigerate for 2-3 hours to marinate.
Preheat the oven to 350°F.
Place the covered casserole dish in the oven and bake for 20 minutes.
Remove the foil and bake for 10 more minutes to brown the chicken.