Rosemary Garlic And Ginger Chicken Breasts

• 2 -4 skinless chicken breasts (bone-in, skinless)
• 3 tablespoons spicy brown mustard
• 2 tablespoons prepared horseradish
• 1 teaspoon olive oil
• 2 tablespoons water
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1 -2 tablespoon dried rosemary

1. In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
2. Add chicken and marinate as little as 30 min or as long as possible.
3. When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
4. Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
5. Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).

chicken, brown mustard, horseradish, olive oil, water, garlic, fresh ginger, powdered ginger, black pepper, salt, ground cayenne pepper, rosemary

Taken from www.food.com/recipe/rosemary-garlic-and-ginger-chicken-breasts-293937 (may not work)