Baked Sweet Rosemary Chicken
- Ingredients:
- 4 tablespoons honey
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh rosemary, snipped and chopped
- 2 tablespoons olive oil
- 4 Quorn naked chik'n cutlets
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Heat oven to 350 degrees F.
In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Marinate in refrigerator for 2 hours. Cover and refrigerate reserved marinade.
Drain and discard marinade from chicken. Place chicken pieces in a 13x9x2" baking pan. Sprinkle with salt and pepper. Bake, uncovered, 15 to 25 minutes, basting occasionally with reserved marinade.