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Wednesday, 22 October 2014

LEMON-ROSEMARY CHICKEN

LEMON-ROSEMARY CHICKEN
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
In a large food storage bag, place lemon juice, oil, garlic, rosemary,
salt and pepper. Add chicken.
Close bag and marinate in refrigerator 4 hours or overnight, turning
bag frequently. Place chicken in the slow cooker/Crock Pot and pour
marinade over. Cover and cook for 6 to 8 hours, or until tender,
basting occasionally with the marinade, if possible. You may add frozen
broccoli and carrots about 1 to 1 1/2 hours before done.
Serves 4 to 6.

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