Ingredients
2 sprigs Fresh Rosemary
8 cloves Fresh Garlic, minced
1 1/2 cups Extra Virgin Olive Oil
4 boneless, skinless Chicken Breast halves
3 Limes
4 slices Provolone cheese
Preparation
Rosemary-Garlic Oil
Remove leaves from rosemary springs and mince finely. Place in a small bowl along with minced garlic. Add olive oil to bowl and stir. Pour into airtight container and refrigerate for 24 hours. (Note - Rosemary-Garlic oil should be brought to room temperature before preparing chicken.)
Place chicken breasts in a shallow glass dish. Juice the 3 limes, stir into the oil mixture and pour over the chicken. Turn to coat. Cover and refrigerate for 6 hours, turning occasionally.
Preheat grill. Remove chicken from oil and pour the reserved oil into a saucepan. Bring to a boil over medium-heat heat and simmer for 5 minutes. Set aside for basting. Grill chicken over direct high heat for 4-6 minutes on each side basting with the reserved oil. Preheat broiler. Put grilled chicken on a broiler pan and place a slice of Provolone over each breast. Broil until cheese is melted. Serve immediately. Goes well with pasta and a tossed salad.
