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1. In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
2. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
3. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
4. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 232 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 163.7mg | 50 % | |
Sodium 320.6mg | 11 % | |
Potassium 569.9mg | 15 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 3.9g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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