Image credit: DagnyWalter
A fragrant and juicy chicken fillet with lemon and rosemary is a great idea for a dinner or a light lunch.
- 2 chicken fillets
- 2 cloves of garlic
- 2 tbsp. l. lemon juice
- 2-3 slices of lemon
- salt and pepper to taste
- 4 tbsp. l. chicken broth
- olive oil
- sprig of rosemary
This delicious and flavorful chicken dish is prepared simply and quickly. The dish is perfectly combined with boiled rice or pasta. Rosemary is added only at the very end of cooking, otherwise the fragrance will be too pronounced, and you can supplement the recipe with dry Italian herbs.
Image credit: robertokabana
How to cook chicken fillet with lemon and rosemary
Chicken fillet salting and pepper to taste, field a tablespoon of lemon juice and leave for 15 minutes. Marinated fillet napipuy thinly sliced garlic. Heat the frying pan with olive oil and sauté the fillet on both sides on high heat until crusty.
Preheat the oven to 180 degrees. Lay the fried fillet in a greased baking dish, add lemon slices, pour the broth, pour the meat into lemon juice and bake for 20-25 minutes. 5 minutes before the end, add a sprig of rosemary and prepare the dish.
Already cooked meat can be served with lettuce leaves.
In contrast to many other vegetables, lettuce leaves are the field properties of which are not only in diet, they can heal wounds and ulcers in the stomach and intestines. Therefore, it is desirable to make the basis of vegetable dishes with peptic ulcer or various colitis.