Sometimes you just don’t want a complicated dish to make for dinner. Broiled chicken fits that bill. But a quick dash of salt and pepper can get a little stale. So add a little zing with some rosemary and lemon.
Broiled Chicken With Rosemary And Lemon
- 2 chicken breasts
- 2 Tbls. butter
- 2 tsp. dried rosemary
- 1 Tbls. lemon juice
Put the rosemary in a dish with the butter and microwave it till the butter is melted and hot. This will help the rosemary flavor spread in the butter a bit. I also like to stick the rosemary in a cup first and break it up a bit with the blunt end of a knife. This does not work in a bowl. The rosemary likes to jump out of the bowl and run away. 🙂
While that sits, prep the chicken. Put the breasts on the broiling pan upside down and spread them out. If they are large and one end is significantly thicker than the other, put some cuts part way through to help thin and spread that end out. This will also help them cook faster.
This is the side that will cook the longest so you want all those nooks and crannies to fill with goodness.
Put the chicken breasts under the broiler for roughly 5 minutes till they are dry. The butter will stick better this way. In the meantime, add the lemon juice to the butter and mix.
The cold lemon juice will help cool and solidify the butter a bit. That’s okay.
Once the chicken is dry, pull it out and slather the butter on, filling the nooks and crannies.
Don’t forget to leave some butter for the other side. And if you want, you can hit the breasts with some salt and pepper.
Cook the breasts till the edges are brown and then turn them over and brush with the butter mix as well. Cook the breasts till brown and a cut in the chicken shows no pink and juices are clear. Cooking time varies depending on the size of the breasts. I like to flip them back over and run the butter brush over them one more time and cook slash crisp up that first side till everything is sizzling again.
Enjoy! (That white blotch on the left breast is glare. No matter how I took a picture of these I couldn’t get rid of that spot!!! GRRRRR!!!)
Don’t forget! You can always play with the amount of ingredients to suit yourself!
So first there was Easter with both my kids home and Saver’s SO came, too. That was busy but nice. I made sure there were 2 gallons of ice tea (Spider Bait drinks waaaay too much tea, in my opinion) and I made Sweet and Tangy chicken for their first meal home. It’s a frequent request. I love having everyone home. (Hey, Saver, how about calling your SO GeoBabe? 😀 )
Then came my BFF’s hysterectomy. She has uterine cancer. I have not been a happy camper. Surgery lasted much much longer than expected because they had to clean out a bunch of endometriosis. She did come out of the surgery okay, but it was a very long day. The doctor feels that they got to it in time before it spread. We should find out sometime this week whether or not she will have to have chemo. Currently she has a bad cold and I keep reminding her to pay attention to how she feels. Pneumonia is not uncommon after surgery. And she was under a very long time.
Spider Bait had all his finals bunched together. WooHoo! We brought him home Friday night. You would not believe how much laundry he brought home, the little stinker! 😀
I guess you could say I stressed my way through the past two weeks!
Spring is here! The Juncos have departed for northern territories and the Rose-Breasted Grosbeaks have arrived! (Excuse the blurriness! Between the screen on the window and my shaky hands things aren’t always clear! 🙂 )
Recipe for Saver
Remember these, Saver?
Dijon Chicken Breasts
(from Mr. Food Cooks Chicken by Art Ginsburg)
- 2 skinless, boneless, chicken breasts
- 2 tablespoons Dijon-style mustard
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne (red) pepper
- 1/4 teaspoon salt
Preheat the oven to 400 degrees F. Place the chicken in a shallow baking pan (8 X 8) in a single layer. In a small bowl, mix together the remaining ingredients. Brush half the mustard mixture over the chicken. Bake for 10 minutes; brush the remaining mixture over the chicken and bake for about 10 minutes more, or until the chicken is fork-tender and no pink remains. This is great on the grill, too!
- When baked in a dish, I like to double all but the cayenne pepper so that there is extra sauce.
- With the chicken breasts the size they are these days, it takes more like 30 t0 40 minutes to cook, not 20. I would split these breasts lengthwise next time to cook them. Did you notice how many times I cut into them?
- I use brown mustard most of the time. It’s just as good. Yellow mustard would probably work, as well.