Lemon Garlic Grilled Chicken

This was a real simple way to use some of the lemons from out lemon tree.


Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 1/3 cup olive oil
• 4 boneless skinless chicken breasts
• 2 lemons, cut crosswise into 1/3-inch-thick slices

Process

Preheat the grill to 350. Plan on cooking the chicken away from the burner.

Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Divide in half.

Coat the chicken breasts with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

Place the chicken breasts on aluminum foil large enough to wrap two breasts in a closed pouch. 

Coat the chicken breasts with 1/2 of the lemon juice and oil mixture. 

Close the pounce and place on the grill away from the heat. Let cook for 20 minutes then open the ouch and place the chicken over the heat for 10 minutes to a side to get nice grill marks on the chicken.  During the last 5 minutes grill the lemon slices two to three minutes per side.

When removed from the grill dip into the other 1/2 of the lemon oil mixture. Garish chicken with lemon slices when plating.

Serve.

Grilled Stuffed Chicken Breast

Petti di pollo ripieni cotti alla brace (fancy word for stuffed chicken).

1 head of garlic, cloves seperated

1 small bunch fresh rosemary sprigs

6 tablespoons extra-virgin olive oil + more if needed

4 ounces smoked mozzarella cheese, shredded

1/2 cup fresh ricotta cheese

1/4 cup thinly sliced basil leaves

1/4 cup chopped roasted red pepper (from jar ok)

4 (8 ounce) boneless, skinless chicken breasts

salt and pepper

Heat oven to 375. Combine garlic cloves and 2 short rosemary sprigs in a small oven safe frying pan; cover with oil. Bake until garlic cloves are tender and lightly golden about 35-40 minutes.

Meanwhile stir together Mozzarella cheese, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2 inch pocket into 1 side of the chicken breast. Divide cheese mixture among chicken pockets. Press edges to seal. Season with salt and pepper.

Brush grill pan with oil and heat over medium-high (4) heat. Grill chicken until golden on both sides, about 12 minutes total. Transfer chicken to a baking dish and bake until coooked through, 8-10 minutes.

Let chicken stand 5 minutes, then transfer to a serving dish. Remove the garlic oil from the oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

(from La Cucina Italiana, Oct 2009)