Summertime Lemon-Rosemary Chicken
Submitted by: jojo77002
Chicken breast halves are pounded then marinated in an olive oil mixture with rosemary, Italian parsley, garlic, lemon juice & grated lemon peel.
Ingredients
- 4 boneless, skinless chicken breast halves
- 3 lemons (juiced and zested; reserve the juice of 1 lemon)
- Leaves from 3 sprigs of fresh rosemary, finely chopped
- 1/2 small bunch Italian Parsley, chopped
- 6 cloves of fresh Garlic, chopped OR 1 tbsp garlic paste
- 1 cup Extra Virgin Olive Oil
- 1/2 teaspoon Salt and Pepper (or to taste)
- 1/4 cup freshly grated parmesan cheese
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Method
Pound chicken breasts to 1/4-inch thickness and set aside. For marinade, combine juice and the zest of 2 (TWO) of the lemons with the olive oil. Add chopped rosemary, parsley, garlic, salt and pepper. Pour into a baking dish or a zip-lock freezer bag. Add chicken breasts to the marinade, making sure both sides of chicken are coated with the fragrant mixture. Refrigerate for minimum of 30 minutes or up to 4 hours, turning chicken breasts occasionally. Heat nonstick grill pan or skillet. Remove chicken from marinade. Cook 1 or 2 chicken breasts at a time, depending on size of pan, for 3-4 minutes per side till golden brown. Drizzle the juice from the reserved lemon over chicken and sprinkle with parmesan cheese.
Notes: This is a very simple and delicious chicken recipe everyone will love. I like to serve it with a salad of mixed greens and grape tomatoes, with a little lemon juice and a light sprinkle of olive oil.
Number of Servings: 4
Submitted by: jojo77002 ( See all of jojo77002 Recipes )
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