|
Chicken Breasts with Rosemary, Lemon & Garlic
Recipe By: Gina
Categories: Chicken/Poultry/Eggs
2 boneless skinless chicken breast
1/2 lemon
2 cloves garlic -- crushed
1 sprig fresh rosemary
2 tablespoons olive oil
sprinkling of salt and pepper
sprinkling of Italian Seasonings
Using a sharp knife, butterfly each breast. Put each breast between
plastic wrap and pound with a mallet till thin. Loosen the rosemary
from the sprig and chop coarsely. Season the breasts with salt, pepper,
Italian Seasonings, rosemary and the crushed garlic. Let them marinate
while you prepare the vegetables for the saute. When you start the
veggies, heat the oil in a large skillet and gently place the chicken
breasts over med-high heat to brown. After you turn them, squeeze lemon
juice over.
Served alongside Sauteed Broccoli, Mushrooms and Zucchini - recipe found
in the Veggies Category here.
775 Calories; 33g Fat (39.2% calories from fat); 110g Protein;
5g Carbohydrate; 1g Dietary Fiber; 274mg Cholesterol; 309mg Sodium. |
NOTES : Counts for Italian Seasonings not included in totals.
|
 |
| hit Ctrl-P to print this recipe |
 |
| hit Ctrl-D to bookmark this recipe |
|
