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FOUR SEASONS BREEZE | JUNE 2019 19 Grilled Rosemary Chicken Breast Six (6 ounce) boneless, skinless chicken breasts 1½ lemons, zested then juiced (about 3 Tablespoons fresh juice) 1/3 cup extra virgin olive oil 1/2 cup freshly chopped rosemary leaves Three cloves garlic, finely minced Salt and pepper to taste By Irene Welker It's summertime and the living is easy. Time to break out the grill, invite friends, relatives, and/or neighbors to a backyard BBQ. This dish can easily be doubled or tripled to serve a crowd. Even if there are only two, cook the whole recipe. The leftover chicken breasts are a great addition to a green salad or they make a fantastic sandwich. As long as you have the grill fired up, grill an assortment of vegetables before you cook the chicken. Add some rice or potatoes, some crusty bread, or a side salad, and voilá, an entire meal. Serves 6. Prep time: 10 min; Inactive time: 3 hours to overnight; Cook time: 10 to 12 min DIRECTIONS INGREDIENTS Clean the breasts by trimming off any bone chips, all fat, and any sinew (white stringy tendon that runs down the the breast). Place the breasts in a 1 gallon resealable plastic bag. Set aside. In a small bowl, whisk together the lemon zest, juice, olive oil, rosemary, garlic, salt and pepper. Pour the mixture into the plastic bag containing the chicken. Seal the bag removing as much air as possible. Make sure to evenly coat the chicken. Place the sealed bag into the refrigerator for at least three hours or overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking. Heat an outdoor grill to high heat, when the grill is hot, oil the grate. Grill the chicken breasts 10 to 12 minutes, turning every 4 minutes, until the chicken is cooked to an internal temperature of 160 degrees.