Chicken Breasts in Foil with Rosemary and Olive Oil


  • 3 tablespoons olive oil
  • 20 spinach leaves, trimmed, washed and dried
  • 2 boneless, skinless chicken breast halves (about 12 ounces)
  • Salt and freshly ground black pepper
  • 2 sprigs rosemary, plus ½ teaspoon minced rosemary
  • Minced zest and juice of ½ lemon

1. Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken ...

View full recipe at SpringPad


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