Lemon-Rosemary Chicken

Photo: flickr user jessicafm

Ingredients

2 mediums Lemons

1 teaspoon tbl Chopped fresh rosemary or ½ dried rosemary leav

2 teaspoons Olive oil

1/2 teaspoon Salt

1/4 teaspoon Coarsely ground black pepper

1 Garlic clove, minced

4 smalls Skinless, boneless chicken-breast halves, (1 pound)

Preparation

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.