Rocky Mountain Recipes for 11-7-11
November 8, 2011
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
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2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
1/4 c. Balsamic Vinegar
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Lemon Juice
2 cloves Garlic, chopped
2 Tbsp. Olive Oil
Salt and Pepper
2 Chicken Breasts, on bone with skin
Whisk together balsamic vinegar, dijon mustard, lemon juice, garlic, olive oil and salt and pepper.
Put chicken in zip-lock bag.
Add marinade ingredients and put in refrigerator for 2 hours.
Put chicken on baking sheet and discard marinade.
Bake 40 to 50 minutes at 400 degrees.
Marlene Maurer • Lakewood, Colo.
