The other day I saw Jamie Deen make this for dinner for his family. Its a kid-friendly recipe, which meant that even my one-year-old could eat it.
6 portions of chicken breasts cut just above the bones (retain the bones for soup stock)
2-3 sprigs of fresh rosemary, leaves chopped up
3 tablespoons Dijon mustard
4 cloves of garlic, minced
Juice of one lemon
2 lemons halved
Quarter cup olive oil + 1 tablespoon
Freshly cracked black pepper
Here is what I did. I mixed all the ingredients (except the halved lemons) in a large bowl and marinated the chicken in it for two hours.
Then I heat my grill pan and brushed some olive oil on it. Wipe off any oil extra with paper towels.
When the grill pan is roaring hot, place the marinated chicken on it. This way the chicken won’t stick to the pan. Give the chicken about 6-7 minutes before you turn it. This way you will get the perfect grill marks too on your chicken. Each side needs about 6-7 minutes to cook through.
On the same grill pan, keep the halved lemons face down for about 3-4 minutes.
Jamie Deen placed the grilled chicken on a bed of fresh baby arugula and served for dinner.
I just squeezed the grilled lemons on the chicken and served.
That’s a quick dinner for you and your family. I am pleased to announce that LMN ate Jamie Deen’s grilled chicken too and quite liked it. I served the Dijon Mustard and Rosemary-Grilled Chicken with my Herb, Cheese & Garlic-Baked Cauliflower, some Grilled Portobello Mushrooms and Roasted Garlic.
Thank you, Jamie Deen and Food Network for being my inspiration last night.