Saturday, September 22, 2007

Rosemary and Lemon Chicken Dinner

DELICIOUS! We've made this twice and it has been our favorite meal to make and eat! The chicken has turned out very tasty and tender and especially good because we went out of our way to buy fresh rosemary for this meal (from the Farmer's Market), and it was worth it!

Recipe for Lemon-Rosemary Chicken:

Yield: 4 servings

  • 2 medium-size lemons
  • 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 garlic clove, minced
  • 4 small skinless, boneless chicken-breast halves (1 pound) *(we used breast tenders- they were frozen from costco, we pulled them out the day before to defrost)

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.

This meal is pretty quick (as long as you put the baked potatoes in the oven well in advance). I rubbed the potato with olive oil and sea salt before putting it in the oven at 350/375 for an hour. Meanwhile, I made the peas and chicken and a butter for the inside of the potato. I melted Smart Balance butter (gotta save my cholesterol!) and threw some rosemary in!

I really recommend this so let me know if you make it and how it turns out for you!

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