CHICKEN WITH ROSEMARY AND LIME
From magpieno6 16 years ago
- 60 minutes to make
- Serves 4
THIS DISH CAN BE USED WITH ONE LEMON AND ONE ORANGE INSTEAD OF LIMES, IF PREFERRED AND DUCKLING BREASTS CAN BE USED INSTEAD OF CHICKEN
Ingredients
- 4 LARGE chicken breasts shopping list
- 1/2 TEASPOONFUL garlic salt shopping list
- pepper TO TASTE shopping list
- 1 TBLSP vegetable oil shopping list
- 1 onion SLICED shopping list
- 1 TBLSP CHOPPED celery LEAVES shopping list
- GRATED RIND AND juice OF TWO limes shopping list
- 5 TBLSP WORCESTER SAUCE shopping list
- 2 TB;S[ FRESH rosemary shopping list
- 2 OZ. LOW FAT margarine shopping list
How to make it
- SEASON CHICKEN WITH SALT AND PEPPER AND ARRANGE IN PAN
- HEAT OIL IN PAN AND GENTLY FRY ONION UNTIL SOFT
- PLACE ONION AND CELERY LEAVES IN A SMALL ROASTING TIN
- SPRINKLE LIME RIND AND JUICE, WORCESTERSHIRE SAUCE AND ROSEMARY COVER AND MARINATE CHICKEN FOR ABOUT 2 HOURS.
- HEAT OVEN TO 180 DEGREES CENTIGRADE ( 350 FARENHEIT)
- DOT MARGARINE OVER CHICKEN BREASTS AND COOK FPR 1 HOUR BUT BASTING WITH THE JUICES EVERY 15 MINUTES
- GOOD SERVED WITH BROWN RICE OR JACKET POTATOS AND SALAD.
People Who Like This Dish 3
- greekgirrrl Long Island, NY
- jenniferbyrdez Kenner, LA
- linebb956 La Feria, TX
- mariazof Silver Spring, MD
- borinda SoCal, CA
- magpieno6 Fleetwood, Fylde. G.B., GB
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The Rating
Reviewed by 3 people-
Fantastic. Thank you.
jenniferbyrdez
in kenner loved it
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This sounds great... I just transplanted my rosemary and need to cut it back...
Thanks...
linebb956
in La Feria loved it
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