Lemon-rosemary chicken
4 Servings
Ingredients
| Quantity | 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) |
Directions
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