Grilled Lemon Chicken Breasts with Garlic and Rosemary

September 25, 2002

From Judy Lucianovic

Finely grated zest of 1 lemon
Juice of 1 lemon (measures 2 Tbs.)
1 Tbs. olive oil
4 finely minced large garlic cloves (measures 2 Tbs.)*
1 Tbs. finely chopped fresh rosemary needles*
4 skinless, boneless chicken breast halves

In a rectangular baking dish, just large enough to hold the chicken in a single layer, combine the marinade ingredients. Add chicken, coating both sides with marinade. Let chicken rest 15 - 20 min. at room temp. Grill outdoors or grill or broil indoors, turning chicken pieces only once or twice. Some garlic or rosemary will fall off chicken during cooking. Or try baking in 350 degree oven for 15 - 20 minutes.

Serve warm or cold.

* use more or less as desired

Keckler's Komments:

We make these breasts on a fairly regular basis and keep them as a staple in our fridge over the course of a week to serve as makings for sandwiches, snacks, or a cold supper.