| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts,; on the bone |
| 1 |
tb |
Finely chopped fresh rosemary |
| 2 |
tb |
Olive oil or vegetable oil |
| 2 |
|
Lemons,; juiced |
| 4 |
lg |
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>
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