The lemon and rosemary in this chicken dish is very light and refreshing. It was a nice change. I love cooking with fresh herbs but they are few and far between around here right now. Once the farmers market starts up again, it should become a good source for me. This recipe was originally supposed to be made with basil but since I went to 3 stores looking for fresh basil and couldn't find it, I settled on dried rosemary and went home.
I will definitely try this recipe again using fresh rosemary or fresh basil.
Lemon Rosemary Chicken
4 tbsp. olive oil
1 tbsp. dried rosemary
2 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp salt
3 tbsp. lemon juice
2 tsp. grated lemon rind
6 boneless chicken breast pounded out to 1/2 inch
In a small bowl, stir together the first 7 ingredients. Set aside
Drizzle olive oil in the bottom of a large frying pan. Add chicken breasts. Coat the top of each chicken breast liberally with the olive oil mixture. Flip the chicken over to the other side and coat that side liberally with the mixture, too.
Turn the heat to medium-high. Fry chicken for 3-4 minutes on each side until it is browned on both sides. (It's ok if a little pink is still showing in the middle).
Removed chicken from the frying pan and place on a baking sheet. Little drizzle each piece of chicken with olive oil and a pinch of rosemary.
Place baking sheet under broiler set at 475*. Broil for 2-3 minutes or until nicely brown and just a little crispy around the edges. Watch the chicken carefully to make sure not to over cook it. There is nothing worse than dry chicken!
Remove from oven and drizzle lemon juice over all of the chicken. Serve immediately.
Linking up to:
Friday Potluck
2 comments:
That looks delicious! It's going on my "must-try" list.
Thanks Barb!
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