Rosemary Ranch Chicken

Chicken is one of my favorite things to eat, but boneless chicken breasts sometimes dry out. This recipe will guarantee moist juicy chicken and will please everyone in the house - even the picky eaters.

My chicken looked just like this, but I didn't have a camera handy - so I shamelessly stole it from the food network.
I made extra dressing and coated cubed potatoes with the dressing and baked them in oven at 400 for about 45 minutes. Together with the chicken, the potatoes were also fantastic. We also had steamed broccoli, which honestly did not make anyone excited. The rosemary is back in my garden from last year, but I'm going to plant a few more varieties. I just love to have fresh herbs available whenever I need them, and the aroma is to die for in the kitchen.

Rosemary Ranch Chicken
1/2 cup olive oil
1/2 cup (gluten-free) ranch dressing
3 Tablespoons Worcestershire sauce
1 Tablespoon chopped fresh rosemary
2 teaspoons sea salt		 1 lemon - juiced
1 teaspoon white vinegar
Ground black pepper
1 Tablespoon sugar in the raw
5 skinless, boneless chicken breast halves
  1. In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.
  2. Pound chicken to tenderize and make thin. Place chicken in the bowl, and stir to coat with the marinade. If making kabobs, chicken should be cut into 1-inch chunks and does not need to be pounded. Cover and refrigerate for 30 minutes.
  3. Preheat the grill for medium-high heat. If making kabobs, thread chicken onto skewers and discard marinade. Add veggies if desired.
  4. Grill chicken breasts or skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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