Recipe - Rosemary Chicken With Two-Corn Polenta

50 g Parlsey leaves; (no stalks)
15 g Rosemary spikes; (no stalks)
2 Cloves garlic
1 cup Virgin olive oil
2 teaspoon Dijon mustard
2 tablespoon Balsamic vinegar
Juice and zest of a lemon

Place the herbs, garlic, olive oil, mustard, vinegar and zest and juice of
the lemon in a blender or food processor and blend until smooth. Season to
taste with salt and pepper.

Store in the fridge until ready to use. (Can be made a week ahead).

Converted by MC_Buster.

Per serving: 1931 Calories (kcal); 216g Total Fat; (98% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 43 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.