- July 31, 2015 at 11:46 pm #359876mosParticipant
Rachel Ray’s Garlic, Apricot Rosemary Grilled Chicken Breast
4 boneless skinless chicken breast halves
3/4 cup apricot jam
2 tbs extra virgin olive oil
1 tbs fresh minced garlic
1/2 tsp dried rosemary leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic salt
4 thin slices fresh lemon
2 sheets (12×18 inches each) heavy duty aluminum foil
Preheat grill to medium-high or oven to 450°F.
Place jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
Spoon 1/4 of the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Grill 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170°F on meat thermometer.
Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife and serve. Serves 4
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