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Rachael Ray's 30-Minute Healthy Recipes

Grilled Chicken Cutlets with Rosemary Cream Sauce


* 2/3 cup mayonnaise
* Zest of 1/2 lemon
* 1/4 cup fresh lemon juice
* 2 teaspoons chopped fresh rosemary
* 1 large garlic clove, crushed or grated
* 8 boneless and skinless chicken breast halves, pounded thin
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


1. To prepare sauce; Whisk together the first 5 ingredients and set aside.
2. To prepare chicken; Place a chicken breast between heavy plastic wrap or inside a plastic food bag. Lightly pound with the flat side of a meat mallet or the bottom of a small cast iron pan, pounding lightly and working your way from the center to the edge until meat is about 1/2 inch thick. Salt and pepper each chicken breast.
3. To cook; Lightly oil grill grate or rack and set grill temperature to medium-high.
4. When grill is up to temperature, arrange the chicken on the grill and bring the sauce out.
5. Cook for about 3 to 4 minutes or until you have nice grill marks on the chicken.
6. Flip and brush the cooked side with sauce, leaving the chicken on the grill for about 3 or 4 minutes more. Flip and again brush the top with sauce and leave the chicken on the grill this time for about 1 or 2 minutes more. Chicken should feel firm when squeezed with tongs.
7. Remove from grill and let sit for 3 or 4 minutes before cutting and serving.


I love grilled chicken, but I'm not really a big fan of traditional red barbecue sauce. This white barbecue sauce has one of my all time favorite herbs - rosemary. If you haven't cooked with rosemary, or you've only used it on pork, now is the time to give it a try. Anywhere I use sage, I try rosemary, as well. I keep dried rosemary on hand but prefer using fresh when possible.

If you want to try this recipe but don't want to use mayonnaise, you can substitute low fat yogurt or sour cream.

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