I know I NEED a picture to go along with this post... but I completely forgot to snap one so we'll have to just pretend!
I made this insanely easy and delicious Rosemary Lemon Chicken the other night and had to share! If you google "Rosemary Lemon Chicken" you'll see about a million different recipe ideas come up... they make a great flavor combination! But I didn't like any of the recipes I saw so I created my own and it was perfect! It also provided great leftover chicken for a ton of easy 2nd day recipes. This feeds 2 people with leftovers or just 4 people.
You'll need: 4 chicken cutlets (I prefer cutlets to breasts. They cook better, have less fat, and I never eat a whole breast), 2 large lemons, 6 stalks of Rosemary, kosher or sea salt, fresh ground pepper, white wine (I used a buttery, oaky Chardonnay to give it some warmth)
This recipe is best when the chicken can marinate for at least a few hours. Make it before bed the night before or in the morning before work.
Squeeze 1/2 a lemon into a 9x13 glass baking dish. Sprinkle salt and pepper. Lay 4 cutlets flat in the pan, not touching. Squeeze another 1/2 lemon on top. Take 2 Rosemary branches and rip the "leaves" off; sprinkle leaves evenly over the chicken. Add more salt and pepper.
Take the second lemon, slice pieces about 1/4 of an inch thick, like these:
Lay 2 lemon slices on each cutlet, then top with 1 branch of Rosemary. Pour approximately 1/4 of a cup of white wine all around the chicken (not on top). Cover with Saran wrap and refridgerate. When you're ready, bake at 450 for 20 minutes.
For a side, I made roasted tomatoes that also bake at 450 for 20 minutes so this was crazy easy. Just slice plum tomatoes in half length-wise, top with sea/kosher salt and a little minced garlic.
photo credit to Flickr: LauraLewis23