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Baked Sweet Rosemary Chicken

Ingredients:

• 4 tablespoons honey
• 4 tablespoons balsamic vinegar
• 4 tablespoons fresh rosemary, snipped and chopped
• 2 tablespoons olive oil
• 4 Quorn naked chik'n cutlets
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Heat oven to 350 degrees F.
In a bowl, combine the honey, vinegar, rosemary and oil; mix well. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Marinate in refrigerator for 2 hours. Cover and refrigerate reserved marinade.
Drain and discard marinade from chicken. Place chicken pieces in a 13x9x2" baking pan. Sprinkle with salt and pepper. Bake, uncovered, 30 to 55 minutes, basting occasionally with reserved marinade.

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