Chicken Rosemary With Grapes
 | 6 boneless, skinless chicken filets (breasts of thighs) |
| 1 large chopped onion |
| 3 sprigs of fresh rosemary (or 2 Tbs. dried) |
| 1 tsp. dried marjoram |
| 2 cups green seedless grapes |
| 1 cup white wine |
| 1 Tbsp. balsamic vinegar |
Arrange chicken filets in a large casserole dish. Sprinkle chicken with salt, pepper, and marjoram.
Cover with chopped onions. Add white wine and rosemary. Let it sit in the refrigerator for about 30
minutes. Bake at 325° for 30 minutes. Remove from oven and add grapes. Cook another 30
minutes and serve.
|
