It's about 4:30 in the afternoon. I've just returned from work. I've been bidding new work and I'm behind on that. I haven't started the quarterly tax returns, yet. They are due by the end of the month, so I'll be working on the weekend.
I pull out the chicken breasts to find they are still a little frosty. I put my big collandar into the sink with the chicken breasts in them and turn on the faucet so that cool water runs over them. I start making the marinade. The marinade makes enough for 8 to 12 boneless, skinless chicken breasts. Here is a good opportunity for planned left overs. We'll have Chicken Caesar Salad for lunch tomorrow.
LeAnn's Marinade for Grilled Chicken
1 clove garlic
1 t. salt
1/2 t. freshly ground black pepper
2 T. lemon juice, the bottled kind for marinades is okay with me (Use fresh for salad dressings)
1/2 c olive oil
1 t. dijon mustard
1 T. fresh rosemary finely minced
I recommend marinading meat in pyrex pie plates. I do that all the time. Dry the chicken with paper towels and arrange them in the pie plate. Add the marinade and leave it on the counter top. I'd refrigerate this if I was going to leave it for long.
Husband comes through asking me if I'm going to yoga. I say yes and I'll return in a little more than 1 hour. I ask him if we are expecting any kids, large or small. He says no and I'm off.