Lemon-rosemary chicken

Yield: 4 Servings

Measure Ingredient
2 mediums Lemons
1 tablespoon Chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves
2 teaspoons Olive oil
½ teaspoon Salt
¼ teaspoon Coarsely ground black pepper
1 Garlic clove; minced
4 smalls Skinless; boneless chicken-breast halves, (1 pound)

Work Time: 10 minutes Total Time: 20 minutes 1. From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half of second lemon; reserve slices for garnish. Squeeze juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, rosemary, olive oil, salt, pepper, and garlic.

2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot.

3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.

4. Place chicken-breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.

Posted to JEWISH-FOOD digest Volume 98 #039 by BNLImp <BNLImp@...> on Jan 22, 1998

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