ROSEMARY AND DIJON CHICKEN
Serves 4
Just over 2 Syns per serving
4 skinless chicken breasts or thighs
2 tbsp. red wine vinegar
2 level tbsp. Dijon mustard - 3 Syns
1 tbsp. olive oil - 6 Syns - unfortunately,
Frylight isn't good in this recipe but the Syns are still low.
1 tsp. freshly chopped rosemary
2 cloves of garlic, crushed
Cut slashes into the top of each chicken
portion and put into a casserole dish.
Mix all the remaining ingredients together,
season well and pour over the chicken.
Massage the marinade into the chicken well,
pushing some into the slashes. Cover and chill in the fridge for, at least, one
hour.
Cook under a pre-heated grill or in a Frylight
sprayed frying pan, until thoroughly cooked through.
Lovely served with jacket potatoes (stuffed
with HEX cheese, if you can spare it), and a crisp, mixed salad.
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