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Rosemary Garlic Grilled Chicken Breast
Tuscany Style
I will never forget how delicious Rosemary Chicken was the first time I tried it when one of my closest friends made it for dinner many years ago. I have taken it to the next step with a paillard style of pounded breast that is so juicy and delicious, I am sure you will continue to make it-maybe forever.
Yield: 4 servings
Cooking time: 8 minutes
2 whole boneless, skinless chicken breasts
2 Tablespoons olive oil
1 Tablespoon fresh rosemary, minced
2 fresh garlic cloves, minced
Several grinds black pepper
1. Early in the day, even the day before, cut the chicken breasts in two equal parts. Then pound the chicken breast until less than ½ inch thick, being careful not to break or tear the meat. Combine the oil, rosemary, garlic and pepper, creating a baste.
2. Evenly rub the baste into the meat and allow to set at least an hour before grilling over medium heat-375F to 400F.
3. Grill 4 minutes on each side or until firm, but not hard when pressed. If you desire a criss-cross grilling pattern, place the chicken on an angle, then after 2 minutes, angle each piece the opposite direction, creating diamond patterns. Repeat on the other side.
Note: The chicken can be pan broiled over medium high heat if desired.
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