Rosemary-Ginger Chicken

Lots of fresh ingredients enhance the delicious flavor of this simple chicken dish. It makes a lovely presentation for company too.

Yield: 6     (serving size: 4 oz.)

3 lbs. boneless, skinless chicken breast halves

2 tbsp. chopped fresh rosemary

Lemon-Herb Chicken Breasts

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh sage

1 tbsp. chopped fresh thyme

3 tbsp. minced garlic

1 tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. paprika

1/2 tsp. ground cayenne pepper

1 1/2 tsp. chopped peeled fresh ginger

1 tsp. grated lemon rind

2 tbsp. fresh lemon juice

cooking spray

  1. Rinse chicken with col water; pat dry. Using a meat mallet, pound chicken to even thickness between 2 sheets of heavy-duty plastic wrap. Place chicken inside a heavy duty zip-top plastic bag.
  2. Combine rosemary and next (11) ingredients (through juice). Pour mixture over chicken inside bag. Seal bag and shake to coat chicken evenly. Refrigerate at least 2 hours or up to 8 hours.
  3. Preheat broiler. Place chicken, breast side up, on broiler pan coated with cooking spray. Cook for about 8-10 minutes or until nicely browned. Turn chicken over and cook for an additional 8-10 minutes or until done.

Based on recipe from Cooking Light magazine, March 2005

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