Honey-Lemon-Rosemary Chicken

Chicken breast is a great way to get lean protein in your diet. The problem is, it can become boring so quickly! Not only that, a plain old chicken breast can look so bland and pallid on your plate...it's enough to make me lose my appetite! So, I've decided to make it a personal goal to create interesting ways to prepare and present chicken breast. One of my recent recipes along with theme was my balsamic-apple glazed chicken, which was really delicious. Here is another way to prepare chicken with herbs, honey, and lemon. I love how the sugars in the honey help the chicken to become browned and crispy in spots. This chicken is so simple to prepare and makes great leftovers to go in salads for lunch the next day.

Honey-Lemon-Rosemary Chicken
Printable Recipe

4 boneless, skinless chicken breasts, each breast cut into 2 fillets (about 1 lb total)
1/4 cup honey
1/4 cup lemon juice
1 tsp coarse grain mustard
2 tsp extra virgin olive oil
1 tsp crushed dried rosemary
2 cloves garlic, smashed
pinch of kosher salt and pepper
non-stick cooking spray

1. Combine the honey, juice, mustard, oil, rosemary, garlic and salt and pepper in a gallon-sized plastic bag. Mush the marinade ingredients together, then add the chicken. Marinade at least 30 minutes.
2. Preheat broiler and cover a baking sheet with foil. Spray the foil. Remove the chicken from the marinade, allowing the excess to drip off, and place the chicken on the baking sheet in a single layer.
3. Broil the chicken on the first side 4-inches from the heating source until it's golden. Flip the chicken and cook it on the second side until it's golden as well.

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