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Originally published Wednesday, October 21, 2009 at 12:00 AM

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Recipes: Rosemary-Lemon Roasted Chicken Breasts, South American Baked Chicken and more

Add these recipes to your file for preparing chicken breasts: Rosemary-Lemon Roasted Chicken Breasts, Balsamic-Glazed Chicken Breasts with Grapes and Feta and South American Baked Chicken.

Newsday

Three simple baked chicken breast dishes. Rosemary-Lemon Roasted Chicken Breasts

Makes 4 servings

1 tablespoon fresh rosemary, chopped

3 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon grated fresh lemon zest

4 split bone-in chicken breasts, about 2 pounds

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Preheat the oven to 425 degrees. Coat a baking sheet and wire rack with cooking spray.

2. Combine the rosemary, garlic, lemon juice and zest in a small bowl. Gently lift the skin off each breast and spread the rosemary mixture on the breast; replace the skin. Rub the olive oil over the skin and sprinkle with the salt and pepper. Place the chicken skin-side up on the wire rack.

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3. Roast in the middle of the oven until a thermometer inserted into the thickest portion of the breast registers 165 degrees, about 34 to 38 minutes.

Balsamic-Glazed Chicken Breasts with Grapes and Feta

Makes 4 servings

3 tablespoons balsamic vinegar

2 tablespoons honey

2 teaspoons grated fresh orange zest

2 tablespoons orange juice

4 bone-in split chicken breasts, about 2 pounds

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound seedless green and/or red grapes

1/4 cup crumbled feta cheese, optional

1. Preheat oven to 425 degrees. Coat a shallow baking dish with cooking spray. 2. Combine balsamic, honey, orange zest and orange juice in small bowl. Season chicken with salt and pepper and place in baking dish. Bake for 20 minutes in center of the oven.

3. Brush chicken with some of the honey mixture; bake another 5 minutes. Brush again and bake another 5 minutes. Add grapes to pan and cook until chicken reaches an internal temperature of 165 degrees and grapes are slightly wrinkled.

4. Divide among four plates; sprinkle each serving with the feta cheese.

South American Baked Chicken

Makes 4 servings

4 split bone-in chicken breasts, about 2 pounds

2 cloves garlic, minced

2 tablespoons light soy sauce

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon minced canned chipotle in adobo sauce

2 teaspoons honey

1/2 teaspoon dried thyme

1 teaspoon paprika

1. Preheat oven to 425 degrees. Coat a shallow baking pan with cooking spray. Place the chicken in the pan.

2. Combine the garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme and paprika in a bowl, whisking until the honey is dissolved. Pour the mixture evenly over the chicken and bake in the middle of the oven, basting occasionally, until the chicken is cooked to 165 degrees.

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