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| recipes:rosemarys_chicken_breasts [2026/03/23 15:57] – created jmarcos | recipes:rosemarys_chicken_breasts [2026/03/23 16:10] (current) – jmarcos | ||
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| /* Description */ | /* Description */ | ||
| - | Another great recipe from [[https:// | + | Another great recipe from [[https:// |
| <WRAP right> | <WRAP right> | ||
| - | |**Preheat: | + | |**Preheat: |
| - | |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00| | + | |**Prep:** 0:10|**Wait:** 0:30|**Cook:** 0:10| |
| ====== Ingredients ====== | ====== Ingredients ====== | ||
| + | * 4 Skinless Boneless Chicken Breasts | ||
| + | * 1-2 Garlic Cloves, minced | ||
| + | * 2 TBSP Minced Fresh Rosemary | ||
| + | * or 1 tsp dried | ||
| + | * 1 TBSP Dijon Mustard | ||
| + | * 1 TBSP Fresh Lemon Juice | ||
| + | * 3/4 tsp Salt | ||
| + | * 1/4 tsp Ground Black Pepper | ||
| + | * 2 TBSP Olive Oil | ||
| ====== Directions ====== | ====== Directions ====== | ||
| + | - In a small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper, and olive oil until well blended. | ||
| + | - Flatten chicken breasts until they are ~1/2" thick. Rinse chicken under cold water and pat dry. | ||
| + | - Place chicken in a ziploc bag and add most of the marinade, reserving some for basting. Coat the chicken well and marinate for 30 minutes at room temperature, | ||
| + | - Remove chicken from marinade and place on well-oiled grill, turning once and basting with reserved marinade. Cook until internal temperature is 160-165°, remove from grill and let rest, covered with aluminum foil, for 5-10 minutes. | ||
| ====== Notes ====== | ====== Notes ====== | ||
| + | - If enough fresh rosemary on hand, make 1.5 batches of marinade. | ||
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| - | Grilling-BBQ | + | Grilling-BBQ |
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| American/ | American/ | ||
