{{ :recipes:rosemary_chicken_breast.jpg?direct&200|}}

====== Rosemary's Chicken Breasts ======

/* Description */
Another great recipe from [[https://www.amazon.com/Barbecue-Grilling-Recipes-Bestselling-Cookbook/dp/0061091332|365 Barbecue and Grilling Recipes]] book.


<WRAP right>{(rater>id=100|name=Rosemarys Chicken Breasts|type=rate|headline=off)}</WRAP>

|**Preheat:** Hot Grill|**Yield:** 4 servings||
|**Prep:** 0:10|**Wait:** 0:30|**Cook:** 0:10|

====== 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 ======
  - 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, turning the chicken a few times.
  - 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 ======
  - If enough fresh rosemary on hand, make 1.5 batches of marinade.  

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
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====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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