2 large chicken breast halves (about 1 pound each)
1 large lemon, sliced 1/4-inch thick
2 cups cooked wild rice
Combine lemon juice, lemon zest, rosemary, vegetable oil, mustard, salt, paprika and red pepper in personal-size blender. Blend until smooth.
Pour marinade into a recloseable zipper bag. Add chicken, seal bag and turn several times to coat chicken. Refrigerate for 2 to 3 hours.
Preheat indoor grill on SEAR. Place chicken and lemon slices on grill. Grill chicken 10 to 15 minutes or until chicken reaches 165°F. Grill lemon slices 3 to 5 minutes or until browned. Serve with wild rice and chopped parsley.
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