Wednesday, October 16, 2013

Lemon Chicken with Rosemary and Garlic

3 boneless skinless chicken breasts
2 lemons
Zest one lemon
1/2 cup extra virgin olive oil
1 tbs olive oil
4 garlic cloves peeled and smashed
3 rosemary sprigs about 3" inch, strip leaves from one and chop
Salt Pepper, dried chili pepper to taste
Fresh chopped parsley

Dry chicken with paper towel and liberally sprinkle salt and pepper
Pre heat grill pan or fry pan to med high
Sear chicken 5 minutes per side
Place in roasting dish
Add remaining ingredients including left over lemon halves
Bake at 350 for one hour
Garnish with fresh chopped parsley
Use pan juices to baste meal,  often served with wilted garlic spinach, I did turnip greens and a wild rice pilaf tonight.

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