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Although rosemary is native to the Mediterranean, it now grows throughout much of the temperate regions in Europe and America. Rosemary has been a prized seasoning and natural medicine for millennia. Part of rosemary's popularity came from the widespread belief that rosemary stimulated and strengthened the memory, a quality for which it is still traditionally used. In ancient Greece, students would place rosemary sprigs in their hair when studying for exams, and mourners would also throw the fragrant herb into the grave of the deceased as a symbol of remembrance. In olde England, rosemary's ability to fortify the memory transformed it into a symbol of fidelity, and it played an important role in the costumes, decorations and gifts used at weddings. Rosemary oil was first extracted in the 14th century, after which it was used to make Queen of Hungary water, a very popular cosmetic used at that time. In the 16th and 17th centuries, rosemary became popular as a digestive aid in apothecaries. Recently, as modern research focuses on the beneficial active components in rosemary, our appreciation for this herb's therapeutic as well as culinary value has been renewed.
Rosemary is a good source of the minerals iron and calcium, as well as dietary fiber. Fresh has 25% more manganese (which is somehow lost in the process of drying) and a 40% less calcium and iron, probably due to the higher water content.
Garlic Rosemary Chicken
Copyright 2011 Christine's Pantry. All rights reserved.
4 boneless, skinless chicken breast
extra virgin olive oil, drizzle
2 teaspoons garlic powder
1 tablespoon dried rosemary
salt and pepper, to taste
Preheat oven to 375 degrees. Arrange chicken in 13x9 baking dish. Drizzle extra virgin olive oil on chicken. Add salt, pepper, garlic powder and rosemary. Making sure to coat chicken. Place in oven, cook 25 minutes, until no longer pink in center, and juices run clear. Enjoy!