This is pretty basic, but it was delicious, too, so I thought I’d go ahead and post it.
2 chicken breasts, butterflied
juice of 2 lemons
1/2 cup olive oil
splash of white wine
2 Tbsp fresh rosemary
extra olive oil to drizzle
1. Squeeze lemon juice into a large, shallow pan or dish. Add olive oil, wine, and 1 1/2 Tbsp rosemary, reserving a couple of springs for garnish. Place chicken breasts in dish, rubbing oil and herb mixture into each one, turning over, and leaving mostly covered with oil. Let marinate, covered, for at least a half hour in the refrigerator, preferably up to two hours.
2. Meanwhile, heat and prepare your indoor or outdoor grill. Then, remove chicken breasts from the marinade, allowing most of the liquid to drip off, and place on the hot grill. If some rosemary sticks to the meat, that’s okay. Follow your grill’s time guide to ensure chicken is cooked through. For my indoor grill, the cooking time was about 6 minutes. If using an outdoor grill, turn the chicken over halfway through.
3. When chicken is well done, remove from heat and serve immediately garnished the the remaining rosemary and a drizzle of extra virgin olive oil.
I used a George Foreman Grill for these, and served them with grilled asparagus topped with oven-roasted almonds and finely grated Pecorino Romano cheese. Great with white wine.