| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Lemons |
| 1 |
tb |
Chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1 |
|
Garlic clove; minced |
| 4 |
sm |
Skinless; boneless chicken-breast halves, (1 pound) |
INSTRUCTIONS
Work Time: 10 minutes Total Time: 20 minutes
1. From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half
of second lemon; reserve slices for garnish. Squeeze juice from remaining 3
lemon halves into small bowl. Stir in lemon peel, rosemary, olive oil,
salt, pepper, and garlic.
2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking
spray. Heat skillet over medium-high heat until very hot.
3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.
4. Place chicken-breast halves in hot skillet; cook 5 minutes, brushing
with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5
minutes longer until juices run clear when thickest part of chicken breast
is pierced with a knife. Garnish with lemon slices.
Posted to JEWISH-FOOD digest Volume 98 #039 by BNLImp <BNLImp@aol.com> on
Jan 22, 1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”