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Baked rosemary garlic and ginger chicken breasts

July 20, 2012

My July 4th was a kind of failure. I had marinated the chicken breasts overnight in a garlic-ginger-rosemary combination (courtesy of food.com), and was expecting to grill them in the early a.m. in the park, well before the inevitable crowds arrived.

Well, it did not happen. I did not wake up early enough to get a spot. So I had to make do with my oven.

I chose to pound out some of the breasts and not some of the others, just to see if it really made a difference in tenderness of the meat after being baked. The main one pictured above is one of the successes, versus the half dry-half moist un-pounded chicken breasts. So lesson learned: use meat pounder for chicken prior to baking.

Ingredients
1.5-2 lbs chicken breasts
3 Tbsp German mustard
4 garlic cloves, minced
3 Tbsp fresh ginger, grated
2 Tbsp dried rosemary
salt and pepper to taste (about 1/4 tsp each)

Directions
(1) Combine the mustard, garlic cloves, ginger, rosemary, salt and pepper in a plastic bag. Pound out chicken breasts and marinade overnight in the mixture for at least 6 hours.
(2) Preheat oven to 400 degrees F. Layer chicken breasts in baking dish and bake for 40 minutes, until center is just barely pink. Top with leftover marinade at the 20 minute mark.
(3) Let rest for 10 minutes to cool. Serve warm, and freshly baked.

Enjoy!

Dai Dai

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