Rosemary Chicken Fingers

Rosemary Chicken Fingers (great for all phases)

1/4 cup lemon juice
1 tablespoons olive oil
1 clove garlic, minced
1\2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast halves, cut into thick strips


1.In a medium bowl, whisk together the lemon juice, oil, garlic, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for up to 3 hours.2.Coat the unheated grill rack with cooking spray. Preheat the grill.3.Place the chicken on the rack and grill, turning occasionally, for 6 minutes, or until the chicken is no longer pink and the juices run clear.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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