Deliciously flavored and moist grilled chicken breasts.
|4||Boneless Skinless Chicken Breast Halves|
|5 cloves||Garlic, minced|
|2 Tbsps.||Rosemary Sprigs, minced|
|1 Tbsp.||Dijon Mustard|
|1 Tbsp.||Lemon Juice, fresh squeezed|
|1/4 tsp.||Black Pepper, fresh ground|
|2 Tbsps.||Olive Oil|
Rinse the Boneless Skinless Chicken Breast Halves under cold water, drain and pat dry with paper towels. Place in a glass baking dish or sealable plastic bag.
In a small bowl, mix together the remaining ingredients until well blended. Pour over the chicken and turn to coat well. Cover or seal and marinate at room temperature, turning once or twice, for 30 minutes.
Meanwhile, oil and prepare a hot grill or a fire with oiled grates set 4 to 6 inches above the coals.
Remove the chicken from the marinade and place on the grill. Grill chicken, turning once and basting with any leftover marinade, until the chicken is white through out, but still juicy, 8 to 10 minutes.
You can substitute 2 teaspoons of dried Rosemary for the fresh, but why would you?
The original recipe called for only boneless, not skinless breasts, but these days you can't seem to get boneless without it being skinless unless you buy bone-in and debone them yourself, but why would you?
I used spicey brown mustard instead of dijon mustard because I had the former and not the latter on hand. Tasted good.
Source: Art & Debby Price from my AT&T days.
Yield: 4 breasts
Nutrition Facts per Serving:
9g Fat (38.8% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
4 Lean Meat
1 1/2 Fat
0 Other Carbohydrates.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.