Recipe June 17th: Grilled Chicken Breasts with Bacon and Rosemar - ABC 33/40 - Birmingham News, Weather, Sports

Recipe June 17th: Grilled Chicken Breasts with Bacon and Rosemary

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Grilled Chicken Breasts with Bacon and Rosemary

 

Simply grilled chicken is the perfect warm-weather ticket to Tuscan flavor. If you like your chicken spicy, add a few more red pepper flakes to the marinade.

 

Yield: 4 servings

 

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed lemon juice

1/2 teaspoon red pepper flakes, or to taste

2 tablespoons finely chopped rosemary leaves

4 (5 to 6 ounce) boneless chicken breast halves, skin on

4 sprigs fresh rosemary

4 slices thick-cut bacon

Lemon wedges, for serving

 

To prepare marinade, whisk together oil, lemon juice, red pepper flakes, and minced rosemary in a small mixing bowl. Pour marinade into a large zip-top bag and add chicken breasts, sealing the bag and tossing well to coat. Let chicken marinate at least 30 minutes and up to 2 hours.

 

Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Remove chicken breasts from marinade and pat dry. Tuck a rosemary sprig under the skin of each breast and wrap each with a slice of bacon, securing with a toothpick or an additional rosemary stem.

 

Place chicken breasts on grill and cook, turning 2 to 3 times, until bacon is crispy and chicken is cooked through, about 18 to 20 minutes total. Using tongs, remove chicken from grill and place on a cutting board with a well. Remove toothpicks and tent loosely with foil to rest.

 

To serve, slice the chicken breasts into 1/2-inch thick slices using a sharp slicing knife, and divide between 4 dinner plates. Serve with lemon wedges. 


Seared Spinach with Lemon, Garlic, and Pine Nuts

 

Tuscany is well known for its beautiful seasonal produce, and greens like spinach appear often in home kitchens and restaurant tables. This colorful side dish comes together quickly on the stovetop. If you prefer, replace the pine nuts with walnuts or almonds.

 

Yield: 4 servings

 

2 tablespoons extra-virgin olive oil

2 teaspoons minced garlic

1-1/2 pounds spinach, tough stems removed, washed, and dried

3 tablespoons freshly squeezed lemon juice, plus more as needed

1/3 cup pine nuts, toasted

Kosher salt and freshly ground black pepper

 

Pour oil into a large skillet and heat over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add spinach and cook, stirring often, until just wilted, about 3 to 4 minutes. Remove skillet from heat. Taste and season with salt and pepper. Transfer spinach to a serving platter.

 

To serve, drizzle spinach with lemon juice and sprinkle with toasted pine nuts. Serve immediately.

 

 

 

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