Rosemary Baked Chicken - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Rosemary Baked Chicken

 

 

 

 

 

 

  • 6 pc. chicken of your choice (legs, thighs, breast, etc.)
  • 3 stems Rosemary
  • 2 cups Caesar dressing
  • 1 tbs Balsamic Vinegar
  • 1.5 tbs Honey Dijon Mustard
  • 1.5 tbs fresh grated Parmesan
  • salt and pepper to taste
  • seasoned bread crumbs

Combine thoroughly. Salt, pepper and garlic chicken, both sides. Place in buttered baking pan. (Butter pan first, then sprinkle salt, pepper, garlic and rosemary).

Spread mixture on top of chicken. Sprinkle generously with seasoned bread crumbs and finish with fresh rosemary.

Bake at 350 degrees for 45 minutes to 1 hour until bread crumbs are golden brown and juice runs clear from chicken.

Sauce for chicken

Use about 1/2 cup of chicken dripping, heat over medium heat add 4 oz. butter melted. Whisk in 4-5 oz. of all purpose flour and combine. Do not brown. Once well mixed add in 2 cups warm milk. Stir until thickened. Add sauteed artichokes and fresh spinach, salt and pepper to taste. Dash or two of Maggi seasoning.

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