Difference between revisions of "Lavender Thyme, Raspberry Chicken"
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| − | [[Category:Apricot Recipes]] | + | [[Category:Apricot Recipes]] |
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| − | + | [[Category:Dates Recipes]] | |
| − | [[Category:Chicken Recipes]] | + | [[Category:Lavender Recipes]] |
| − | + | [[Category:Lime Recipes]] | |
| − | + | [[Category:Mustard seed Recipes]] | |
| − | [[Category:Dates Recipes]] | + | [[Category:Pineapple Recipes]] |
| − | + | [[Category:Prune Recipes]] | |
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| − | [[Category:Lavender Recipes]] | ||
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| − | [[Category:Lime Recipes]] | ||
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| − | [[Category:Mustard seed Recipes]] | ||
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| − | [[Category:Pineapple Recipes]] | ||
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| − | [[Category:Prune Recipes]] | ||
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[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
Revision as of 15:05, 18 April 2012
Description
.
Ingredients
- 4 whole Chicken breasts
- 2 T. "Dijon-style" mustard
- salt & pepper, (opt.) 2 T. fresh lavender
- 1/2 c. pineapple chunks or lime thyme
- 1/2 c. apricot chunks 2 T. raspberry jam
- 1/4 c. dates or prunes 1 c. white wine
Directions
- Smear mustard over breasts and top with the remaining ingredients.
Cover & marinate in fridge for at least 3 hours. Bake at 350 degrees for 45 minutes.
