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Grilled Lemon Rosemary Chicken
 
Grilled Lemon Rosemary Chicken


Ingredients

Chicken breast filet (1 per person)
Lemon juice (approx 1 tsp. per filet)
Rosemary (1/8 tsp. dried or one small fresh sprig per filet)
Butter or cooking spray
Salt to taste (optional)


Indoor Grill

For any type of grill, follow the manufacturer's directions for preparing it being careful to never spray cooking spray onto a hot surface.  For an indoor electric grill, simply place the filet directly onto the grill, close and cook until chicken is completely done, which usually takes around 5 minutes. (There should be no pink in the center.)

While the chicken is cooking, cut a few citrus slices for garnish and then squeeze juice from the rest to use on the chicken.

When chicken is cooked, remove from grill, place on plate, drizzle with juice and top with rosemary.

Outdoor Grill
 
If you plan to use an outdoor grill, you can prepare as above or create foil pockets, which is an easy, no-mess method.  Simply get a sheet of tin foil about one foot square for each filet, (away from the flame) coat with cooking spray or a little oil, place a filet on the sheet, top with a very thin pat of butter (optional) and add the rosemary.  Fold foil to cover the filet like you would fold a letter, and then double-fold the open sides so that no juices drip out as it cooks.  Grill until chicken is cooked all the way through, usually around 7-10 minutes. (Chicken isn't fully cooked if there is any pink in the center.)  Top with lemon juice.

Great with grilled vegetables that can also be prepared in foil pockets.  Place chopped vegetables like zucchini and yellow squash in foil along with a little butter and a dash of salt, pepper and allspice.  Red potatoes also go perfectly with this dish.

Oven

Preheat oven to 350 degrees F. Place chicken breast filets, quartered red potatoes, sliced zucchini and yellow squash in large baking dish that has been coated with cooking spray or oil to prevent sticking.  Lightly drizzle olive oil over chicken, potatoes and vegetables. Sprinkle rosemary leaves over chicken and potatoes.  Squeeze lemon juice over chicken.  Cover pan with foil. Bake until fully cooked. (There should be NO pink in the center.) Ovens vary widely, but this should be approximately 20 to 30 minutes.  Watch carefully to avoid burning.  Adjust as needed. 

Garnish with lemon slices and sprigs of rosemary if desired.


Easy Lemon Herb Chicken Dinner
 

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