Instead of grilling this (my Grillmaster and I are separated by about 1500 miles right now, he in Wisconsin, me in Naples), I prepared this quickly in a sauté pan with the chicken cut into strips for quick cooking. I eliminated the mustard, and added some white wine. In my mind, this recipe is way too heavy on the lemon, so I eliminated the lemon zest completely and just gave the chicken a good squeeze of fresh lemon juice once it had browned. With flavors I'm accustomed to and love, there was no way this dish could go wrong (as long as you hold back on the lemon). I served this with "Summer Penne Pasta," another AR recipe.
Very tasty and just as the sumbitter states this is easy and light with exceptional flavor! Lemon and rosemary pair well together and this was no exception. I pounded the chicken down thin and poked it with a fork. I put everything into a ziploc bag and let it marinate for about 6 hours turning it a few times during marinating. Wow - not only was this simple but very tender and bursting with fresh flavor! Thanks for a great recipe Semigourmet!
This recipe is a definite keeper. It was the best bbq chicken breasts I've ever done! The only thing I changed was using dried rosemary and I butterfly cut the breasts. Will make again and again. UPDATE: Made this again, and still loved the flavour. Forgot to reserve some of the marinade for basting, but still came out juicy and flavourful.
My husband is a picky eater. He claims he does't like spices all that much. Well I made this and he loved it. I pretty much stuck to the recipe as it is but instead of grilling I cooked the chicken in the oven at 400 fro 25 minutes.
We loved the blend of rosemary and lemon and garlic for this chicken.. The best part for me was the mustard which I wouldn't have come up with on my own.. Nice juicy chicken breasts on the grill were the result and we paired them with a greek salad. Excellent! Thanks Semigourmet.
Didn't think it had much flavor but usually we marinate our chicken for hours or even overnight. I'll try this again & put in fridge for maybe 4 hrs next time. Leaving chicken sit out at room temperature in the summer months isn't a good idea.
This is a great recipe: quick, easy and tasty. I cut the chicken breasts into medallions, gently pounded them to a uniformed thickness, and then lightly brined them before adding the marinade. Because I brined them, I didn’t add any salt to the marinade. These were juicy with great flavor and took only minutes to grill.
Really tasty and made the fresh chicken breast extremely tender. Was just cooking for one so reduced amounts to do one breast sliced into four tenders. Used garlic powder and dried rosemary because that's what I had. Also used rosemary infused olive oil which helped increase the rosemary flavor.
Followed the recipe other than did not add salt. Used Trader Joe's whole grain dijon mustard. Delicious! The flavor of the fresh rosemary from my herb garden was excellent.
