Chicken Breasts
2-3 Lemons, cut into wedges
Butter
After de-cooty-afying your chicken, cut into bite sized pieces. Thread onto skewers with a lemon wedge every 4 to 5 chicken pieces. Grill until chicken is cooked. Serve over rice with lemon butter.
Lemon Butter:
In a small glass bowl, melt 3-4 tablespoons of butter. Squeeze in some lemon juice and add a skoash of dijon mustard. Mix until well blended.
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