Rosemary-Sage Chicken

The original recipe was for chicken kabobs, but I was in too much of a hurry to take the time to prepare kabobs. If you want to make kabobs out of these, I will include the alternate directions after the picture.

This recipe is great for a fast dinner. It only takes a few minutes to throw the marinade together and can cook while you're doing other things. All of the ingredients were handy in my cabinet except the fresh parsley, but I simply substituted it with dried parsley.

3 Tbsp red-wine vinegar
1/2 cup olive oil
3/4 Tbsp dijon mustard
3 Tbsp chopped fresh parsley leaves
3/4 tsp dried rosemary
3/4 tsp dried sage
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper.
1 & 1/2 lbs chicken

• Combine all ingredients in gallon ziploc bag.
• Refrigerate over night
• Place chicken in 9 x 13 pan and bake at 350 degrees for 30-45 minutes (depending on breast or thigh and size of pieces).

For the kabobs:

1 pint cherry/grape tomatoes

16 small cremini (baby bella) mushrooms

1 red pepper, cut in to 1 inch pieces

1 red onion, cut in to 1 inch pieces

8 skewers

• Alternately thread chicken, tomatoes, mushrooms, peppers, and onions on to skewers.
• Place in 9 x 13 pan and brush with remaining marinade.
• Grill or broil on high for 4-5 minutes. Turn and grill for approximately another four minutes.