The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Rosemary's Chicken Breasts

Deliciously flavored and moist grilled chicken breasts.

Ingredients:

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
3/4 tsp. Salt
1/4 tsp. Black Pepper, fresh ground
2 Tbsps. Olive Oil

Directions:

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.

Notes:

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.

Print

Other Information:

Source: Art & Debby Price from my AT&T days.

Times:
Preparation: 0:20
Marinate: 0:30
Total: 1:00

Yield: 4 breasts
Servings: 4

Nutrition Facts per Serving:
205 Calories
9g Fat (38.8% calories from fat)
28g Protein
3g Carbohydrate
1g Dietary Fiber
68mg Cholesterol
525mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
4 Lean Meat
0 Vegetable
0 Fruit
1 1/2 Fat
0 Other Carbohydrates.

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