Mexican Mint Marigold Chicken

Serves 4-

4 boneless chicken breasts

salt and pepper to taste

3 green onions, with tops

2 garlic cloves, minced

3 tablespoons chopped fresh Mexican Mint Marigold

3 tablespoons Dijon mustard

2 teaspoons honey

2 tablespoons butter, softened

1 tablespoon white wine


Heat the oven to 350 degrees Fahrenheit.

Pound and flatten chicken breasts and trim excess fat. Sprinkle with salt and pepper. Set aside.

Combine the remaining ingredients to make a thick paste. Place on each breast, roll up tightly and place seam side down on a lightly oiled baking dish.

Bake for 30 minutes. Slice into medallions to serve.


From “Mexican Mint Marigold”.  Posted to on August 16, 2011.  Downloaded on July 13, 2015.

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