Ingredients:
• 4 skinless, boneless chicken breast halves
• 1/3 cup orange juice
• 1 TB spoon honey
• 2 TB spoons finely chopped shallot
• 1 TB spoon olive oil
• 1 TB spoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
Directions:
• Place chicken in a resealable plastic bag set in a shallow dish.
• For marinade, stir together orange juice, shallot, honey, olive oil, thyme, rosemary, garlic, salt, and pepper.
• Pour over chicken, seal the bag.
• Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.
• Preheat oven to 350 degrees F.
• Place the chicken in the baking dish.
• Pour the marinate over the chicken.
• Place the pan in oven.
• Bake the chicken for 6 minutes.
• Turn chicken and continue baking for 6-8 more minutes, until chicken is no longer pink (170 degrees F).
• Serve.
