Lemon Grilled (or not) Chicken

Ingredients
3 tablespoons fresh lemon juice
2 tablespoon olive oil
2 cloves garlic, minced
3-4 boneless, skinless chicken breasts, cut in half to make cutlets
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper
Cooking spray

Instructions
1. Prepare grill, or other cooking surface, to medium-high heat.

2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.

3. Place chicken on grill rack, or skillet, coated with cooking spray; cook 6 minutes on each side or until done.  

Comments
Another recipe adapted from Cooking Light.  This recipe calls for a grill but for reasons that shall go unmentioned; I do not have such a wondrous gadget.  Woe.  I cooked these in a skillet and they still turned out wonderfully.  I’m sure they’d work just as well on a griddle and, if you really wanted to, you could bake them at 350*F until done.  The goodness is in the marinade more so than the cooking method.  

I’m always looking for relatively simple ways to prepare protein to go along with more exciting side dishes and this method fits the bill.  It also had the bonus of reminding Art of the lemon chicken he used to have when he lived in Italy as a child.  This recipe is a keeper.

Shown here with Tomato Zucchini Tart with Herbs and Parmesan.

Cooking Light