(originally made 4/2010)
Chicken again? Yep, that's what Tim said after I told him what was
for lunch today. The weather was iffy, I'm itching to grill but it's
been windy and rainy. I needed a recipe that was different, but still
simple to prepare indoors. I definitely recommend Cooking Light's
Fresh Food Fast cookbook, I've made several recipes from it in the past
few weeks and have added all but one of them to our favorites binder.
major changes to this one, except that I used Penzey's dried French
tarragon instead of fresh and sprinkled a tiny bit more over the
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless -- (6-ounce) boneless chicken breast halves
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove -- minced
2 teaspoons minced fresh tarragon -- used Penzey's dried
1/8 teaspoon salt
1. Place each chicken breast half between 2 sheets of heavy-duty
plastic wrap; pound to 1/4-inch thickness using a meat mallet or small
heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.
2. Combine olive oil and remaining 5 ingredients in a small bowl,
stirring well with a whisk. Heat a large nonstick skillet over
medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly
over bottom of pan with a wide spatula. Add chicken; cook 2 minutes.
Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2
minutes. Drizzle remaining oil mixture over chicken; reduce heat to low.
Cover and cook 2 minutes or until done. Transfer chicken to a serving
platter. Pour pan drippings over chicken; serve immediately.
Yield: 4 servings (serving size: 1 chicken breast half)
CALORIES 251 (33% from fat); FAT 9g (sat 1.6g,mono 5.5g,poly 1.5g);
IRON 1.3mg; CHOLESTEROL 99mg; CALCIUM 23mg; CARBOHYDRATE 1.1g; SODIUM
329mg; PROTEIN 39.4g; FIBER 0.1g
Cooking Light Fresh Food Fast