GRILLED LEMON CHICKEN WITH GARLIC BREAD

3 TBL OLIVE OIL, PLUS MORE FOR PLATES

2 GARLIC CLOVES

¼ CUP FRESH LEMON JUICE, PLUS LEMON WEDGES, FOR SERVING

COARSE SALT AND GROUND PEPPER

1 ½ POUNDS CHICKEN CUTLETS (about 8)

4 THICK SLICES COUNTRY BREAD

HEAT GRILL TO HIGH; LIGHTLY OIL GRATES.  MINCE 1 GARLIC CLOVE, AND PLACE IN A SHALLOW DISH.   ADD LEMON JUICE AND 1 TBL OIL; SEASON WITH SALT AND PEPPER.  ADD CHICKEN, AND TOSS TO COAT.  LET STAND AT ROOM TEMPERATURE AT LEAST 5 MINUTES (AND UP TO 30 MINUTES.)

BRUSH BREAD ON BOTH SIDES WITH REMAINING 2 TBL OIL; SEASON WITH SALT AND PEPPER.  GRILL BREAD UNTIL BEGINNING TO CHAR, ABOUT 1 MINUTE PER SIDE.  CUT REMAINING GARLIC CLOVE IN HALF, AND RUB CUT SIDES OVER GRILLED BREAD; SET BREAD ASIDE (DISCARD GARLIC CLOVE).

GRILL CHICKEN UNTIL OPAQUE THROUGHOUT, 1 TO 3 MINUTES PER SIDE.  SERVE WITH GARLIC BREAD AND LEMON WEDGES.

Yummy…we’re going to have grilled lemon chicken sandwiches tomorrow with pesto spread on the leftover bread.

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