Garlic baked chicken with rosemary

Garlic Baked Chicken with Rosemary

1 T onion powder
1/4 c red wine vinegar
1 T deli style mustard (or dijon mustard)
1 t dried rosemary, crushed
2 T minced garlic (either fresh or out of the jar)
1/2 t salt
2 large boneless skinless chicken breasts, halved or 4 small ones
Salt and pepper
1 cup chicken broth or 1 chicken bouillion cube dissolved in 1 cup of hot water

Preheat oven to 400.
Wisk all ingredients together except chicken and broth. Place breasts in a 9x13 pan and salt and pepper each side. Spoon wisked ingredients over the top of all the breasts. Then pour the broth in the spaces around the chicken. Cover with foil and cook 45 minutes, or until done through.

Serve with wild rice or brown rice prepared as the package says and pour the excess broth from the chicken over it.

Chicken has 155 calories per serving
Rice has 145 calories per serving (for the rice I used, check your rice's label)