1/3 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Mix cup lemon juice, lemon zest, rosemary, salt, pepper and garlic in a bowl.
Warm a Calphalon nonstick skillet coated with cooking spray over medium-high heat until hot. Toss chicken in lemon mixture. Add chicken to skillet in batches; cook 5 minutes per side, brushing with more lemon mixture. Pack up 2 pieces for soup another night; serve remaining chicken with steamed carrots and whole-grain rolls.
Your heart and your partner will love this tasty recipe. Serve with a nice chardonnay and have a few strawberries for desert.
1 tablespoon grated lemon zest
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Mix cup lemon juice, lemon zest, rosemary, salt, pepper and garlic in a bowl.
Warm a Calphalon nonstick skillet coated with cooking spray over medium-high heat until hot. Toss chicken in lemon mixture. Add chicken to skillet in batches; cook 5 minutes per side, brushing with more lemon mixture. Pack up 2 pieces for soup another night; serve remaining chicken with steamed carrots and whole-grain rolls.
Your heart and your partner will love this tasty recipe. Serve with a nice chardonnay and have a few strawberries for desert.
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