I have archives upon archives of saved recipes. Some days I just go through to see what I’d like to make next. I often come upon old ones which I’ve totally forgotten about. Other times, I cut out new recipes that I’m eager to try. But this one came to me through our friend, Drew (Susan’s husband). He got into cooking a few years back, found this recipe and turned me on to it. It is light and flavorful. What a ringing endorsement. For a while, it was very much a part of my repertoire. Then, for no apparent reason, I just stopped making it. But recently, while going through some older chicken recipes, I came across this one again. It really is simple–very few ingredients, and a perfect dinner served with rice and a vegetable. It is originally from Rachael Ray with a few changes on my part. If you’re not fond of rosemary, this recipe isn’t for you. (Although my son-in-law, Brian, isn’t a fan and he liked this chicken a lot anyway.)
2 – 2 1/2 lbs. boneless, skinless chicken breasts (the thicker ones are the ones you’ll need)
6 cloves garlic, minced
3 tablespoons fresh rosemary leaves, stripped from stems (I chop them up)
4 tablespoons olive oil
1 lemon, zested and juiced
1/2 cup dry white wine (I use whatever is open, or buy something inexpensive to use like those little bottles I recently discovered, which are perfect to cook with.)
1/2 tablespoon kosher salt
sprinkling of black pepper
Preheat oven to 450 degrees.
Cut chicken into large cubes (try to keep sizes uniform and not too small).
Arrange chicken in a 9 x 13 baking dish. In a separate bowl, mix garlic, rosemary, olive oil, lemon zest, salt and pepper, and mix it together. Then toss and coat the chicken cubes with the mixture and distribute evenly. Place in oven. Cook for 20 minutes (set your timer; you don’t want to overcook.) Put lemon juice (from the lemon you zested) and wine in a separate bowl. After 20 minutes, add the lemon juice and white wine, turn oven off and return to oven for another 5 minutes. Remove from oven, and serve, spooning pan juices over the chicken pieces. This is delicious served over rice. (I used brown rice this time out.)