Rosemary-Mustard Chicken: The Best Rosemary-Mustard Chicken Recipe from Cook'n

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	Rosemary-Mustard Chicken

Serves: 6

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Serve with roasted new potatoes and steamed asparagus for a meal that’s sure to say, "Welcome, Spring".

   3 tablespoons reduced-fat sour cream
   3 tablespoons Dijon style mustard
   1 teaspoon dried rosemary leaves, crushed
   1/4 teaspoon white pepper
   12 boneless chicken thighs (about 2 1/4 pounds)

Mix all ingredients except chicken in large glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hours but no longer than 24 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Place chicken in pan. Bake uncovered about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 220 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 95mg; Sodium 190mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 30g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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