Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. —Debbie Carter, Kingsburg, California
- 1 medium lemon
- 1/3 cup butter, cubed
- 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper.
- Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking. Yield: 4 servings.
Originally published as Rosemary-Lemon Grilled Chicken in Simple & Delicious August/September 2013, p24
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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