Simply elegant! Enjoy this main dish with a side salad of greens.
|3 lemons||1/2 tsp pepper, coarsely ground|
|2 tbsp chopped fresh rosemary||1 minced clove garlic|
|2 tsp olive oil||2 boneless skinless whole chicken breasts|
|1/2 tsp salt|
Using a grater, grate the peel from one lemon and reserve in a small bowl. Slice all of the lemons in half.
Thinly slice one of the halves and set aside.
Squeeze all of the juice from the remaining lemons into the bowl with the lemon peel. Remove any seeds that may have fallen into the juice.
Add the rosemary, olive oil, salt, pepper, and garlic. Mix well.
Liberally spray a medium heavy skillet with cooking spray. Over medium high heat lightly brown the chicken on each side.
Add the lemon juice mixture to the pan and continue to cook for 5 minutes. Flip the chicken over and continue to cook until the chicken is thoroughly cooked (when the juices run clear when pierced and the flesh is no longer pink in the thickest part of the chicken breast).
Toss the lemon slices into the pan and cook for a minute more. Serve hot.
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