Lemon-Rosemary Chicken

Ingredients

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

Preparation

1
Work Time: 10 minutes Total Time: 20 minutes
2
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.
3
2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot.
4
3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.
5
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.

Tools

 



Yield:

4.0 servings

Added:

December 18, 2009

Creator:

Anonymous

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