Zesty Summer Chicken

I bought a microplane this week, and I got to use it today! It was a banner day! I don't know what that expression means, but it sounds like something exciting.  Just like using my microplane for the first time.

Today's inspiration comes from my favourite food magazine, the LCBO's Food & Drink magazine. They have the BEST recipes.  This one was originally for grilled spatchcock chicken, but I don't have a barbecue right now, and I had defrosted chicken breasts... so I just used the marinade since it sounded amazing.

Zesty Summer Chicken
from the LCBO Food & Drink Summer 2013 issue
2 tsp lemon zest
1/4 cup finely chopped fresh parsley
1-2 Tbsp lemon juice (I used half a small lemon)
1 tsp smoked paprika
1/4 cup olive oil
1 tsp salt
chicken breasts (2-4)

1. In a large enough dish, mix together lemon zest, juice, parsley, paprika, oil and salt.
2. Dredge chicken through the marinade, coating both sides.
3. Cover and refrigerate 2-4 hours.
4. Heat ~1 Tbsp oil in a large frying pan, and cook the chicken breasts, turning one and testing to see if cooked through before serving.
5. Alternately - grill on the barbecue, I bet it would be delicious!