Rosemary-lemon grilled chicken
Reduced-sodium chicken broth
1 Tbsp, dry, or reduced-sodium chicken broth
2 tsp, grated
Fresh lemon juice
2 medium clove(s), minced
2 tsp, fresh, minced
1 tsp, minced
Uncooked boneless skinless chicken breast
1 pound(s), 4 ( 1/ 4-pound) cutlets
- Combine broth, wine, oil, lemon zest and juice, garlic, rosemary, and thyme in large zip-close plastic bag. Add chicken, squeeze out air, and seal bag. Turn to coat and refrigerate at least 6 hours or up to overnight.
- Spray large ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade and discard marinade. Place chicken in pan and grill, turning once, until cooked through, about 8 minutes.
- Per serving (1 chicken cutlet)