Lemon-Rosemary Chicken

Recipe Ingredients

2		Lemons (medium)
1 tablespoon	15ml	Chopped fresh rosemary
		OR 1/2 teaspoon dried rosemary leaves
2 teaspoons	10ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Coarsely ground black pepper
1		Garlic clove - minced
4		Skinless boneless chicken breast halves (small)
		(1-pound total)

Recipe Instructions

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.

Notes: Serve with Sun-Dried Tomato and Green Onion Couscous (see: About Couscous) and steamed broccoli florets. Work Time: 10 minutes; Total Time: 20 minutes

Source:
Homearts Recipe Archive

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