Lemon Rosemary Chicken
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Ingredients |
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1 cup |
buttermilk |
250 mL |
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2 Tbsp |
lemon juice |
30 mL |
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2 Tbsp |
chopped fresh rosemary |
30 mL |
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(or 2 tsp/10 mL dried) |
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1 tsp |
grated lemon rind |
5 mL |
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1 lb |
boneless, skinless chicken breasts |
500 g |
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| Directions |
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Whisk together all ingredients except for
chicken. In heavy zipper plastic bag, combine chicken and
marinade. Seal bag, pressing out as much air as possible.
Refrigerate at least 2 hours or overnight, turning
occasionally. Remove chicken from marinade. Grill or broil,
7-8 minutes per side, or until chicken is thoroughly cooked
with no pink remaining. |
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Nutrient Content |
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Per Serving: Energy 166.7 Kcal ·
Carbohydrate: 4.0 g · Protein: 30.1 g · Fat (Total): 2.7 g
· Calcium: 92.7 mg |
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