Rosemary-lemon chicken breasts
Fresh lemon juice
2 tsp, minced
1 tsp, minced
1 Tbsp, dry variety
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast(s)
1 pound(s), thin cutlets or tenderloins
- Combine oil, zest, juice, garlic, rosemary, thyme, wine, and broth in a glass bowl or dish; add chicken and turn to coat. Cover and refrigerate at least 6 hours or up to overnight.
- Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze); cook, flipping once, until internal temperature is 165°F, about 3-5 minutes per side.
- Serving Size: 3 oz chicken