RECIPE: Sweet Rosemary Chicken
Jillian steps out of the kitchen this week to man her grill before the weather gets too cold.
This week Jillian grills chicken breast slathered in her favorite homemade marinade, handed down from her mother. 'Sweet Rosemary' is a honey and Dijon mustard based blend, a marinade so delicious that the poultry in question may even take a modicum of pleasure basking in.
4-6 chicken breasts
1 stick of butter (you can use half a stick)
1/2 cup honey
2 tablespoons dijon mustard
2 cloves of medium garlic crushed
1/4 cup rose's lime juice
1 teaspoon savory
1 teapsoon rosemary
salt and pepper to taste
Cook the ingredient blend on the stove top on medium high heat until the consistency is smooth and boils for about 1 minute. Let the chicken marinate in the blend upon completion for as long as desired, the longer the better. You can use a large ziplock bag to toss your chicken into the marinade or simply toss it on the pan on each side throughly in a pinch, try to let it marinate for at least 20 minutes. Overnight in the bag is best. Grill the chicken on each side for about six minutes. Enjoy!