Honey Rosemary Chicken

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From Light & Tasty

I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. —Elsie Barton of Hoover, Alabama

INGREDIENTS
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive oil or 2 tablespoons canola oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

SERVINGS
6

PREP
5 min.
COOK
55 min.
TOTAL
60 min.

DIRECTIONS
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; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 55-65 minutes or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.

NUTRITIONAL INFO
Nutritional Analysis: One serving (1 each) equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1/2 starch, 1/2 fat.