Grilled lemon slices

I’m sure everyone in the world has thought of doing this but me–but you know how it is when you discover something stunningly simple and delicious:   Hey-sanna, Ho-sanna, Sanna-sanna hey!*  I’ve been grilling lemons with chicken breasts and it is amazingly delcious. And easy. 

Chicken breasts with Grilled Lemons and Sauteed Spinach
Serves 4

Olive Oil
4 boneless, skinless chicken breasts
2 whole lemons, sliced; save the ends
Thyme
Rosemary
Kosher salt
Fresh ground pepper

4 cups fresh baby spinach, picked over and thick stems removed

Open the chicken breast into butterflies and sprinkle one side with thyme, rosemary, salt and pepper. Cover the bottom of a very large cast iron skillet with olive oil and let it get hot over medium high heat.  Arrange sliced lemons on the bottom of the pan and place the chicken breasts, seasoned side down, on top of them. Turn the heat down to medium, and cook for about five minutes.  Using a fork to lift breasts one at a time, move the lemon slices out gently and turn the breasts over, arranging the lemon slices on top.  Cook another five or six minutes, then remove lemons and set them aside, turn breasts over again to get some color.  Push the breasts close together and add the fresh spinach a little at a time to wilt in the mingled fats and seasonings of the pan until wilted, squeezing the lemon ends over the leaves.

Serve with white or basamati rice (this is not as good with brown rice), and serve with lemons.  With a fork, smear the grilled lemon flesh over the chicken and marvel. 

Now tell me, I’m I the only person who never realized how great grilled citrus would be? I can’t wait to try grapefruits with….fish, maybe? Grilled strawberries served with cheese and white wine. 

 
*Jesus Christ Superstar.  And if you’re too young to know it, please don’t tell me.