Tuesday, July 29, 2008

Lemon Rosemary Chicken

2 medium lemons
1 tablespoon chopped fresh rosemary (or ½ teaspoon dried rosemary leaves)
¼ teaspoon coarsely ground black pepper
1 clove garlic, minced
4 small skinless, boneless chicken breast halves (about 1 lb)

Grate enough peel from 1 lemon to equal 2 teaspoons.

Cut lemon in half and set aside.

Thinly slice half of second lemon, reserving slices for garnish.

Squeeze lemon juice from remaining 3 lemon halves into small bowl.

Stir in lemon peel, rosemary, pepper, and garlic.

Preheat heavy skillet-grill or 12" skillet or use a non-stick pan. Heat skillet over medium-high heat until very hot.

Meanwhile, toss chicken breast halves with lemon juice mixture.

Place chicken breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture.

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.