Tuesday, October 4, 2011

Pomegranate Mustard Chicken

1 Casserole Dish
1 Mixing Bowl
3 Boneless Skinless Chicken Breasts
Pomegranate Italian Soda
Mustard BBQ Sauce
Balsamic Vinegar
1 TBSP Canola Oil

In Mixing Bowl
Add 1/2 Cup Mustard BBQ Sauce
Add in 1/4 Cup Balsamic Vinegar
Add in Oil
Add In 4-6 Ounces of Soda
Mix All Liquids

Add Chicken To Casserole Dish
Pour Marinade Over Chicken & Refrigerate for 1-2 Hours
Bake in 400 Degree oven Till Internal Temp is 170

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