INGREDIENTS
4 boneless/skinless chicken breasts
2 tbsp fresh garlic minced
freshly ground black pepper, to taste
1 tbsp Dijon mustard
3 prigs of fresh rosemary
1/4 cup honey OR if you do not want the natural sugar, sugar free syrup
1 lemon, zested, halved and juiced
4 cloves garlic, peeled
1/2 yellow onion, quartered
1) Preheat oven to 375°F. Rinse the chicken breasts, place under wax paper or plastic wrap and pound until thin, season with pepper and minced garlic
2) Place the chicken in a large roasting pan.
3) Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.
4) Place the remaining spring of rosemary, a lemon half, the onion quarters and garlic on the breasts and coat with the lemon honey or sugar free syrup glaze.
5) Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until fully cooked.
