Rosemary Chicken Breasts With Lime

1. 1

   Rosemary-Garlic Oil

2. 2

   Remove leaves from rosemary springs and mince finely. Place in a small bowl along with minced garlic. Add olive oil to bowl and stir. Pour into airtight container and refrigerate for 24 hours. (Note - Rosemary-Garlic oil should be brought to room temperature before preparing chicken.)

3. 3

   Place chicken breasts in a shallow glass dish. Juice the 3 limes, stir into the oil mixture and pour over the chicken. Turn to coat. Cover and refrigerate for 6 hours, turning occasionally.

4. 4

   Preheat grill. Remove chicken from oil and pour the reserved oil into a saucepan. Bring to a boil over medium-heat heat and simmer for 5 minutes. Set aside for basting. Grill chicken over direct high heat for 4-6 minutes on each side basting with the reserved oil. Preheat broiler. Put grilled chicken on a broiler pan and place a slice of Provolone over each breast. Broil until cheese is melted. Serve immediately. Goes well with pasta and a tossed salad.

* Per serving · 4 servings · Values may vary.

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