1 tablespoon olive oil
3 tablespoons freshly grated lemon zest
3 cloves garlic, crushed
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (8 ounce) envelope cream cheese, softened
Place olive oil in a shallow dish or bowl, and pour lemon zest over chicken. Mix together garlic, garlic powder and salt. Heal cooking oil and spoon mixture onto chicken. Place around the neck, and skin side up, and refrigerate overnight (do not allow bones to drip or juices to leak). Remove chicken from marinade, and rinse under cold running water.
Blend together cream cheese and remaining marinade mixture. Discard lemon zest. Brush cream cheese mixture onto chicken, and place in deep dish or plastic container to steam.
While chicken is steaming, place cream cheese mixture over pan of water and stir gently. Add chicken breasts, stirring. Microwave over very high heat, stirring constantly, until chicken is cooked through and juices run clear. Remove the chicken from marinade, and place onto the plate. Arrange chicken on top of the remainder of the sauce.
While chicken is roasting, preheat grill for high heat. Brush marinated chicken with half of the lemon zest mixture, and spoon cream cheese mixture over chicken. Pat chicken with remaining lemon zest and coating lightly with sauce. Spread remaining marinade over chicken, and arrange over all. Cover grill and allow to smoke for 5 minutes per skillet.
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