Ingredients

• 1/2 Cup Butter
• 1/2 Cup Fresh Rosemary
• 3 Cloves Garlic Minced
• 1 Lg. Lemon, Zested

• 1/4 Cup Fresh Lemon Juice
• 6 (6 Ounce) Boneless Chicken Breast Halves
• Salt And Pepper To Taste
• Marinade: 1/4 Cup Additional Lemon Juice, 1 Cup Ginger Ale; 2 Tablespoons Chopped Fresh Rosemary, 1/2 Cup Olive Oil…Whisk until blended and pour into a resealable bag.

Directions

1. Marinade: Place Chicken in marinade bag and seal and shake to coat chicken; Place chicken breasts in refrigerator 3 hours. Remove and pat dry.
2. In a food processor, thoroughly blend together the butter, remaining rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl. Cover mixture, and set aside.
3. Lightly season chicken breasts with salt and pepper. Rub each chicken breasts with the Butter mixture.
4. Preheat an indoor or outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
5. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
6. Serve with herb roasted fingerling potatoes, roasted asparagus and french bread.