Grilled Lemon-Rosemary Chicken and Leeks
Chicken cutlets get great flavor from a lemon-rosemary marinade while the leeks cook into a silky, caramelized vegetable side dish. If you’ve never enjoyed the darker green leek tops, give them a try in this recipe. The chicken marinade does double-duty here: it seasons the chicken while the leeks cook and then becomes a light sauce for the whole meal. If you can’t find chicken cutlets, you can make your own: For 4 cutlets, cut two 8-ounce boneless, skinless chicken breast in half horizontally and lightly pound into an even thickness with the smooth side of a meat mallet.
This Story Originally Appeared On cookinglight.com
