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| 2 mittel | Lemons |
| 1 Esslöffel | Chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves |
| 2 Teelöffel | olive oil |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper coarsely ground |
| 1 | cloves garlic minced |
| 4 klein | Skinless; boneless chicken-breast halves, (1 pound) |
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Work Time: 10 minutes Total Time: 20 minutes
1. From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half of second lemon; reserve slices for garnish. Squeeze juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, rosemary, olive oil, salt, pepper, and garlic.
2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot.
3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.
4. Place chicken-breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.
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