1 lemon, juiced
1 tablespoon of dried rosemary leaves, crushed with mortar and pestle
1 tablespoon of olive oil
1/4 teaspoon of salt
1/8 teaspoon of black pepper
2 chicken breast halves
6 cloves of garlic, smashed with flat part of knife edge and skins removed
1 Tablespoon of grape seed oil
(Note: the only reason I use grape seed oil instead of olive oil is because my understanding is it has a higher smoke point. Given the sensitivity of my smoke detector I use this oil)
1) Combine first six ingredients in a zip lock bag and let sit for two hours at room temperature. Shake up a few times during marinating process.
2) Crush the garlic with a knife blade, and remove skins.
3) Heat one tablespoon of grape seed oil in a grill pan on medium-high heat. Add chicken breasts and garlic and use a heavy pan or iron grill top to press down on the chicken. Grill for 9 minutes. Watch small pieces of garlic, keeping them to the edge of the pan so they don't burn.
4) Flip chicken and garlic and grill for another 9 minutes or until juices run clear.
Note: this makes for a great low carb dish for phase 1 of the South Beach plan.