Zutaten für Baked Chicken Breasts Rosemary
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 8 tablespoons melted butter or margarine
- 1 teaspoon salt and ½ teaspoon black pepper
- 1 tablespoon crumbled fresh rosemary
- ½ cup defrosted orange juice concentrate
- ¼ cup dry white wine
- 2 tablespoons mint sauce
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Zubereitung von Baked Chicken Breasts Rosemary
- Preheat oven to 350°F (175°C). Lightly grease a shallow baking pan.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in the prepared baking pan.
- Drizzle 2 tablespoons of melted butter or margarine over each chicken breast. Sprinkle generously with 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon of crumbled fresh rosemary.
- Bake for 30 minutes.
- While chicken is baking, prepare the glaze: In a small bowl, whisk together ½ cup defrosted orange juice concentrate, ¼ cup dry white wine, and 2 tablespoons of mint sauce.
- After 30 minutes of baking, spoon the glaze evenly over the chicken breasts.
- Continue baking for another 20 minutes, basting with pan juices every 10 minutes, until the chicken is cooked through and the glaze is nicely caramelized. Internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes before serving. Serve with flavored rice and fresh vegetables.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
53g
Fat
21g
Carbs
4g
