We had company over for dinner and served this Lemon Chicken with a Tuscan Tomato-Bean recipe I found in The Complete Cooking Light Cookbook, published in 2000, on page 406. The Lemon Chicken was a recipe I cut out of the newspaper. The marinade for the chicken was simple and added wonderful flavor. It is so good I wanted to share it with everyone-
Lemon Chicken
1 Tbs finely grated lemon rind
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tsp coarse salt
1 tsp dried thyme
1 tsp dried basil
1 Tbs coarsely chopped fresh parsley
2 garlic cloves finely minced
1/4 tsp white pepper
4 (6 oz) boneless, skinless chicken breasts
Combine all ingredients except chicken in a bender and blend until emulsified. Combine chicken and marinade in a nonreactive bowl or dish ( I used a gallon sized Ziploc bag). Refrigerate and let marinate for 8 hours.
The recipe called for searing the chicken in a pan and then baking. We grilled ours on our grill which worked out well. So this recipe is versatile. Despite being boneless and skinless the marinade made then moist and juicy. Definitely fit for company and a recipe repeat for the family. Made for a great summer meal on our patio. Also love it as a lighter meal in the winter.
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