Lemon chicken breastsPosted: July 24, 2008
A nice, lighter meal after all the yummy desserts this week!! I found this after watching Bobby Flay the other night. We did it in the house though and not on the grill and it was still fabulous. Light, easy and delicious. Check out all of Bobby Flay’s recipes on the Food Network!
Lemon Chicken breasts: This is the whole recipe, I cut it in half for us
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
1/2 teaspoon coarsely ground fresh black pepper-I used the Garlic and Peppercorn Rub from Pampered Chef
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt-I omitted due to the seasonings listed above
Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper (Garlic and Peppercorn Rub) in a large baking dish.
Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Heat your grill to high. (we did it in a pan with a small bit of evoo)
Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through. (I cooked it about 4-5 mins per side in pan) Serve warm with a light salad and fresh fruit.