Chicken Breasts with Rosemary, Lemon and Garlic

Other than the chicken breasts from the freezer, and the lemon, this wasn't really a case of using things up, but trying something different with things I had. Which will be an inspiration for another time, when I have something that needs to be used.

Peel and at least one large garlic clove per breast, and cut into slices.

Cut 2 lemon slices per breasts, and cut in half.

Lightly crush some fresh rosemary leaves.

Sprinkle with salt and ground black pepper, and drizzle with olive oil.




Leave for about 2 hours, allowing the flavours to infuse the oil.

Using a sharp knife, cut a pocket into the side of each breast, making sure not to cut the whole way through.

Stuff the pocket you have made with garlic, lemon slices and fresh rosemary.

Close the pocket and using the infused oil, lightly rub the outside of the chicken breasts with oil. Season with salt and pepper.

Cook the breasts on a hot grill, turning halfway through, until cooked through.




 

Remove and allow to rest for 5 minutes.

I accompanied the chicken with grilled potatoes and asparagus. The lemon juice kept the meat moist, and the garlic and rosemary imparted beautiful flavour and aroma.

• You can remove the lemon, garlic and rosemary from inside the breasts before serving, or allow the guests to do so themselves.
• Cut some extra lemons in half and grill them alongside the chicken. They will caramelize nicely, and the juice can be squeezed over the cooked chicken, or used as a salad dressing.
• If you have woody rosemary stems, try using them as skewers for chunks of chicken.
• The pocket in the chicken breasts can be stuffed with 'edibles' as well...roasted red peppers and spinach; asparagus; cheese (not too much or it will melt and drip all over the BBQ); pesto; ham,prosciutto or cooked chorizo.
• Lightly crushing the herbs releases the aromatic oils and helps to flavour the chicken.
• To make a quick infused oil, heat the olive oil with herbs, spices or garlic and then allow to cook completely before straining. This adds a lot of flavour to the oil, which can be used for marinades, cooking or salad dressings.
• If you have limes instead of lemons, try using lemongrass, ginger and garlic, cilantro and hot chilies to stuff the chicken breasts.
• Orange slices will give a sweeter taste, combine this with thyme, fennel seeds, and black pepper.
• If you have fresh rhubarb in your garden, make a warm chutney to serve alongside the chicken, or use a store bought chutney, warmed slightly.

       
     WARM RHUBARB CHUTNEY

3/4 CUP BROWN SUGAR

1/3 CUP CIDER VINEGAR

2 TABLESPOONS WATER

1 TABLESPOONS FRESH GINGER, MINCED

1 1/2 TEASPOONS LEMON ZEST

1 CINNAMON STICK

2 CUPS FRESH RHUBARB, CUT INTO 1/2" PIECES

1/2 CUP CURRANTS

• BRING FIRST 6 INGREDIENTS TO A BOIL, STIRRING UNTIL SUGAR DISSOLVES.
• REDUCE HEAT, AND SIMMER 5 MINUTES.
• ADD RHUBARB AND CURRANTS, AND SIMMER UNTIL RHUBARB IS TENDER.