Recipe - Lemon-Rosemary Chicken

2 md Lemons
1 tablespoon Chopped fresh rosemary or
One half teaspoon dried rosemary
leaves
2 teaspoon Olive oil
One half teaspoon Salt
One fourth teaspoon Coarsely ground black pepper
1 Garlic clove; minced
4 small Skinless; boneless
chickenbreast 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 skilletgrill or 12inch skillet with nonstick cooking
spray. Heat skillet over mediumhigh heat until very hot.

3. Meanwhile, toss chickenbreast halves with lemonjuice mixture.

4. Place chickenbreast halves in hot skillet; cook 5 minutes, brushing
with remaining lemonjuice 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 JEWISHFOOD digest Volume 98 #039 by BNLImp BNLImp@aol.com on
Jan 22, 1998