8 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 garlic cloves, minced
3 tablespoons fresh rosemary, chopped
1 teaspoon freshly ground black pepper
1 teaspoon salt
1. Trim all fat and tendons from chicken using a sharp knife. Make several small, shallow slits going crosswise down the length of each chicken breast to increase marinade's flavor. Combine the rest of the ingredients in a large resealable plastic bag or dish. Add prepared chicken breasts and let marinate at least 6 hours or all day.
2. Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 20 minutes. Let chicken rest 5 minutes before serving. Enjoy with some Sweet Dilled Macaroni Salad, or Bacon Cheddar & Chive Mashed Potatoes.
Recipe and photo found at Handle The Heat.
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