Rosemary Jalapeno Roasted Chicken Breast With Grilled Vegetables

• 1/2 tsp. chopped rosemary
• 1/2 tsp. chopped jalapenos
• salt and pepper
• lime juice
• 1 yellow zucchini
• 1 double boneless chicken breast (16 oz.)
• 1 green zucchini
• 2 to 3 shiitake
• 1 vine ripe tomato
• 2 scallions
• 1 Tbsp. cilantro
• 1 Tbsp. sour cream

1. Remove skin and wing bones from chicken; season.
2. Squeeze lime juice on chicken and sprinkle with jalapeno and rosemary.
3. Set aside for 2 hours.
4. Thickly slice zucchini and tomato (1/4-inch thick).
5. Blanch scallions for 5 seconds.
6. Brush vegetables with olive oil.
7. Season and grill until well marked.
8. Chill and dice. Add sour cream and cilantro.
9. Gently pound chicken and roll up, slightly overwrapping the edges.
10. Place chicken, loin side down, on a roasting sheet.
11. Brush with oil and roast until done, approximately 20 minutes, at 350u0b0.
12. Chill and serve.

rosemary, jalapenos, salt, lime juice, yellow zucchini, chicken, green zucchini, shiitake, tomato, scallions, cilantro, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=339421 (may not work)