Tuesday, August 30, 2011
FASTFIT RECIPE OF THE WEEK: GRILLED ROSEMARY-SCENTED CHICKEN
Grilling chicken breasts on a bed of rosemary sprigs is a great way to add to flavor to them. Add a sweet & sour onion jam and you'll be the hit of your Labor Day cookout!
Sweet & Sour Onion Jam, (click here for recipe)
4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 large sprigs fresh rosemary
4 teaspoons black olive paste, (see Ingredient note)
Prepare Sweet & Sour Onion Jam.
Prepare a charcoal fire or preheat a gas grill.
Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with black olive paste and the onion jam.
Fat: 6 g fat ( 1 g sat , 2 g mono )
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