TLC Cooking "Grilled Rosemary Chicken"

Grilled Rosemary Chicken

by the Editors of Publications International, Ltd.

Grilled Rosemary Chicken

Prep and Cook Time 30 minutes

YIELD Makes 4 servings
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INGREDIENTS

2	tablespoons minced fresh rosemary
2	tablespoons lemon juice
2	tablespoons olive oil
2	cloves garlic, minced
1/4	teaspoon salt
4	boneless skinless chicken breasts (about 1 pound)

PREPARATION:

Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.

Tip

To store fresh rosemary, wrap sprigs in a barely damp paper towel and place in a sealed plastic bag. It can be kept in the refrigerator for up to five days.

Cook's Note

For added flavor, moisten a few sprigs of fresh rosemary and toss on the hot coals just before grilling.

This recipe appears in: Chicken

NUTRITIONAL INFORMATION:

Serving Size:	1 chicken breast (without vegetables)
Sodium	222 mg
Protein	26 g
Fiber	<1 g
Carbohydrate	2 g
Cholesterol	66 mg
Saturated Fat	1 g
Total Fat	8 g
Calories from Fat	40 %
Calories	192

DIETARY EXCHANGE:

Fat	1
Meat	3

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