Tuscan Chicken

4 boneless/skinless chicken breasts
1/3 cup olive oil
2 teaspoons grated lemon zest
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic  
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small bowl.
 Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish and refrigerate for at least 4 hours or overnight. Turning the chicken at least once while marinating.
Preheat oven to 400 degrees. Place breasts in baking dish and bake 40-50 minutes or until chicken juice runs clear. Garnish with lemon slices to serve.
Too make it light serve over cut tomatoes.

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