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Roast Chicken Breasts with Rosemary

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10 millilitre Dried rosemary
½ cup Flour
100 millilitre KNORR French Salad Dressing
6 Skinless chicken breasts
5 millilitre Finely chopped parsley

On a flat plate, combine the rosemary and flour together.Place KNORR Salad Dressing in a bowl and dip the chicken breasts in. Roll chicken breasts in flour and place in a baking dish. Bake uncovered at 180°C for 30- 40 minutes. Remove from the oven and sprinkle with parsley and cook for another 10 mins.
Serve with rice and vegetables or salad.


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