Lunch or Dinner
- 6 chicken breasts, boneless and skinless
- 1 tbs chopped fresh rosemary leaves
- 2 garlic cloves, chopped
- 1 shallot, chopped
- Zest and juice of 1 lemon
- ½ cup olive oil
Set aside the chicken in a shallow dish. In a bowl, combine the rosemary, garlic, shallots, lemon zest, and lemon juice. Slowly whisk in the olive oil. Pour the marinade over the chicken, cover, and leave in the refrigerator for two hours or overnight.
Preheat the oven to 350° F. Remove the chicken from the marinade and bake in a roasting pan for 25 minutes or until cooked through. Serve with a side salad and steamed veggies.