Lemon Rosemary Chicken
2 medium lemons
1/2 tsp dried rosemary leaves
2 tsp olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 garlic clove, minced
4 small skinless, boneless chicken breast halves (1 lb)
From 1 lemon take enough peel to equal 2 teaspoons. Thinly slice half
of second lemon. Squeeze juice from remaining three lemon halves into
small bowl. Stir in lemon peel, rosemary, olive oil, salt, pepper and
garlic.
Spray heavy skillet with nonstick cooking spray. Heat skillet over
medium high heat until very hot.
Meanwhile, toss chicken breast halves with lemon juice mixture.
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. Garnish with lemon slices.
Makes 4 main dish servings 120 calories each.
Happy sharing of recipes to everyone
Sherri
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