Water Street Brewery Rosemary Chicken

Ready in 1 hour

Top-ranked recipe named "Water Street Brewery Rosemary Chicken"

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Try this Water Street Brewery Rosemary Chicken recipe, or contribute your own. "Chicken" and "Mayo" are two of the tags cooks chose for Water Street Brewery Rosemary Chicken.


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1/4 c Dijon-style mustard
1 c Mayonnaise
1 c olive oil
6 c Steamed spinach; washed,
1 tb Freshly chopped garlic
1/2 c Chopped sliced green or
1/2 ts Black pepper
2 3/4 tb Very finely minced fresh
Vegetable oil or butter to
6 c Fresh green beans; trimmed
1 1/2 ts Salt
8 Sprigs fresh rosemary for
8 Boneless; skinless chicken
1 c Balsamic vinegar

Original recipe makes 1 Servings



The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl. Generously coat chicken pieces with marinade. Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through. While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm. To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them. Pour desired amount of vinaigrette dressing over beans and olives. (Remaining dressing can be refrigerated and used over a green salad.) For each serving: Place bed of about 1/2 cup spinach on a plate. Set a chicken breast atop spinach. Place 3/4 cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998

Calories Per Serving: 8756 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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