Wednesday, September 23, 2009

Lemon-Rosemary Chicken

  • 8 skinless boneless chicken breast halves
  • 1/2 cup olive oil
  • 1/2 cup fresh lemon juice
  • 6 bay leaves, broken into small pieces
  • 3 tablespoons chopped fresh rosemary
  • 4 large garlic cloves, pressed
  • 1 teaspoons salt
  • hot pepper sauce to taste
  • 2 tbsp light mayonnaise

  1. Whisk oil, lemon juice, bay leaves, rosemary, garlic, salt and hot pepper. Pour marinade over chicken and marinate for 2 hours or overnight in fridge.
  2. Preheat oven to 425F. Drain marinate and bake chicken on lowest rack for 30-minutes, turning halfway.
  3. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute, cool and whisk in mayonnaise. Serve chicken with sauce.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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