| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, on the |
|
|
bone |
| 1 |
T |
Finely chopped fresh |
|
|
rosemary |
| 2 |
T |
Olive oil or vegetable oil |
| 2 |
|
Lemons, juiced |
| 4 |
|
Garlic cloves, chopped |
|
|
Freshly ground black pepper |
|
|
Salt |
INSTRUCTIONS
Place the chicken breasts, skin side up, in a dish or plastic bag.
Season with salt and pepper. Mix together the oil, lemon juice,
garlic, and rosemary. Pour the juice mixture over the chicken, and
cover or seal bag. Marinate, refrigerated, as long as possible, up to
2 days. When ready to serve, place the chicken, skin side turned to
the heat, under the broiler or on a preheated grill 6 inches from the
heat, and cook 15 minutes. Turn; and continue to cook until done,
about 15 minutes. The juices should run clear when chicken is pierced
with a fork. May be made ahead and reheated, but is best hot off the
grill. Yield: Serves 4 Recipe By :NATHALIE DUPREE COOKS
SHOW#ND7104 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996
08:45:09 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
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