Friday, July 17, 2009
Easy Marinated Chicken
The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006
2 tbsp olive oil
1/3 cup dry sherry
1 tbsp fresh lemon juice
1/3 cup fresh chopped onion , finely
1/2 tsp minced garlic
1 tsp dried rosemary
1 pinch black pepper
6 boneless skinless chicken breasts
1 In a small bowl, whisk together the olive oil, sherry, lemon juice, onion, garlic, rosemary, and pepper.
2 Place the chicken in a shallow glass dish, and pour the marinade over it, and cover.
3 Refrigerate 2 hours to overnight.
4 Broil or grill the chicken until it is done, 5 to 7 minutes on each side, basting with the marinade. Serve hot.
I saw that this recipe was online already so I didn't copy it straight from the book. The recipe online calls for cooking sherry but I thought the book called for dry sherry. Cooking sherry would have added the salt that this lacked but I liked laying off the sodium for a change (well I dipped the chicken in Heinz 57 sauce but I would have done that anyway). I will update this with the correct version of sherry and the nutritional information as soon as I get a chance.
This chicken was very moist. I love the flavor of rosemary with chicken. I wanted to grill it outside but with the baby not feeling good, I stayed inside and used the Griddler. I think chicken stays a bit moister when I use the Griddler but I do miss the grill flavor.
Dan is still sick. Poor guy isn't getting any better. There's a bunch of stuff going around - I hope Nick isn't next.
Have a good weekend!