Balsamic Rosemary Chicken

Gooseberry Patch CookBook: Best ever casseroles
Page: 46

4 boneless, skinless chicken breast 2 Tbsp. dijon mustard salt and pepper for taste
2 Tbsp. garlic or more 2 Tbsp. water 1/4 cup balsamic vinegar 4 sprigs fresh rosemary

1. Arrange chicken in an ungreased 11"x7" baking pan. Spread the mustard over chicken; sprinkle with salt and pepper and garlic.
2. Blend water and vinegar; sprinkle over chicken.
3. Arrange on sprig of rosemary on each breast; cover with foil and refridgerate for 2-3 hours.
4. Bake, covered, at 350 degrees for 20 min.; uncover and bake for additional 10 min., until chicken is golden. Discard rosemary before serving.
5. Serve with roasted potatoes and a nice veggie.