Yield: 4 Servings
|1 tablespoon||Chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves|
|2 teaspoons||Olive oil|
|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