Reviewed: Aug. 21, 2005

Easy and very tasty!

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Reviewed: Aug. 13, 2005

This was delicious! Definitely let the chicken marinate as long as you can, for the flavor to really get into the chicken.

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CookinginVA

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Apr. 4, 2005

Warning-the lemon flavoring in this chicken is VERY strong. Combined with the rosemary my roomate thought it tasted like chicken marinated in pin-sol. If I made this again I would GREATLY reduce the amt of lemon.

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CINDERS24

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Reviewed: Jan. 25, 2005

Pretty good but wayyyyyy to much lemon for my taste! I cut the recipie down to 1 serving, cut the amount of lemon juice in half, added 3 extra tablespoons of olive oil, and a bunch of fresh rosemary. I used 3 thin sliced chicken breasts, and let them marinate for about 45 mins or so. I threw them in the oven for about 7 mins, and they where perfect! I also added salt and pepper.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Jan. 19, 2005

not bad! Hubby loved it even more than I did. Will definitley make again.

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SCARLET1717

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Reviewed: Sep. 21, 2004

This was really good and EASY. I put it in the marinade before my daughter's soccer practice and cooked it when we got home on the GF grill. Even though it only marinated for 2 hours it still had a lot of flavor. Thanks Barbara

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IMNOLA

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Reviewed: Aug. 5, 2004

I did this for 8 minutes on my George Foreman grill. I loved the rosemary flavor but found the lemon taste a bit strong. It might be because I marinated for almost 24 hours. I also found that it needed salt (and I rarely add salt to any meal after it's cooked).

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 3, 2004

Great recipe! I made it with cornish hens and my guests loved it.

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T. Nesbit

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Reviewed: Apr. 21, 2004

This was pretty good - except my chicken turned out a little dry and I'm not sure I liked the rosemary pieces that stuck to the chicken while it was cooking. I think my chicken would have been better if I had reserved some marinade to baste the chicken with while cooking.

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*Marcy*

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Reviewed: Apr. 21, 2004

This was ok, we actually all thought it was too "rosemary". I saved the leftovers and used it on a caesar salad, it tasted better.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2003

I was very surprised that a recipe with such few ingredients would produce something so yummy!! My husband, my 11 year old daughter, and 8 year old son, and myself LOVED this chicken! They asked for it again tomorrow! We cooked it on the BBQ and it was nice and moist,and full of flavour. Served it with a greek salad with creamy dressing. Delicious!! =)

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FRAZLDMUM

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Reviewed: Mar. 27, 2003

I really enjoyed this recipe. It was easy to make and tasted great. I would recommend this for a summer barbque. A great party dish.

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MINIEMAY

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Reviewed: Nov. 29, 2002

I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husband thought the chicken was moist and delicious (he even commented on how moist the leftovers were the next day). My eleven month old daughter also gave it two thumbs up. Thanks Barbara for this quick and tasty recipe.

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SELLARDS

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Reviewed: Jun. 23, 2000

Very good, I use the dry rosemary and pan fryed it....yummy! Great complments: Corn and garlic dill potatoes

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ECHOSZERO

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Reviewed: Jun. 22, 2000

Great recipe!! Be sure to "mash" your rosemary leaves to cause them to release their aromatics. I use the stems to stick into the meat and this also release flavor.

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