Lemon-Rosemary Chicken

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   1. From 1 lemon, grate enough peel to equal 2 teaspoons. Thinly slice half of second lemon; reserve slices for garnish. Squeeze juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, rosemary, olive oil, salt, pepper, and garlic.

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   2. Spray heavy skillet-grill or 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot.

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   3. Meanwhile, toss chicken-breast halves with lemon-juice mixture.

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   4. Place chicken-breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture in bowl. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.