Dinner we'll all like (in a hurry!): Lemon Rosemary Chicken Cutlets

This summer, I posted a favorite chicken recipe that my friend Christine turned me on to when she made if for our one our Wednesday Supper Swaps. Normally, when I am making one of my mom’s go-to chicken recipes, like the one below, I use the same pounding technique on the chicken breasts. It makes the chicken tender, and even. But this week I was short on time, so I bought chicken cutlets. The dish has plenty of flavor alone, and even more if you leave some of the fresh rosemary and a bit of the lemon zest on the chicken when serving. But if you’ve got a kid who is a greenophobe or likes their chicken plain, simply scrape off the “offending stuff” after roasting and before serving them. They'll get a little of the flavor, but not too much...

Rosemary & Lemon Roasted Chicken Cutlets

Chicken cutlets (or chicken breasts pounded thin)
Lemons, zested and juiced
Fresh Rosemary
Garlic, chopped or pressed
Olive oil
Veggie – bell peppers, zucchini, etc.

Combine fresh lemon juice, rosemary (pull the leaves off the hard stalk), garlic and olive oil in a large zip-loc bag. Seal(!) and then shake to combine. Taste before adding the chicken and make sure you’ve got a balance of flavors that you like (feel free to add more garlic, lemon juice, olive oil…). Then add the chicken to the zip-loc and marinate it in the fridge for at least 20 minutes, or up to a couple of hours.

Grill the chicken or preheat oven to 450. Pop the chicken onto a rimmed baking sheet, and drizzle with a little of the marinade. I also like to toss a couple of veggies on the baking sheet. This saves me another pan to clean up! Roast the chicken for about 10 minutes, or until cooked through. (Keep in mind that the thinner the chicken, the more quickly it will cook...) Hope you enjoy this simple, fresh recipe as much as we do!