Tuesday, September 23, 2008

Rosemary Chicken Breast Halves

From Saving Dinner

  • 5 T. olive oil
  • 3 T. lemon juice
  • 6 cloves garlic, pressed
  • 1 1/2 t. dried rosemary
  • 6 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1 lemon, cut into wedges
  1. In a big ziploc bag, combine 4 tablespoons olive oil, lemon juice, garlic, and rosemary. Place chicken in the bag and refrigerate. (You could freeze it at this point...). Do this in the morning to have it perfect by dinnertime. If you can, turn the bag a few times during the day.
  2. In a skillet over medium-high heat, heat remaining olive oil and cook chicken for approximately 5 minutes on each side, depending on the thickness of the chicken. Salt and pepper to taste and serve with lemon wedges.
Serves 6

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