Rosemary Ranch Chicken with Asparagus

Can I hear ya say, "Hey!". Okay, if you don't go to Brevard Community Church, that means nothing to you, but if you do... maybe you get it!

Anyhoo, dinner tonight was delish and must be shared. Recipes are straight off of allrecipes.com... enjoy with a steamy baked potato!

Rosemary Ranch Chicken

1/2 c. olive oil

1/2 c. ranch dressing

3 T. Worcestershire sauce

1 T. minced fresh rosemary

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

1/4 tsp. ground black pepper, or to taste

1 T. white sugar, or to taste (optional)

5 chicken breasts

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat..
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Bertolli Classico Asparagus Saute

3 T. olive oil

1 bunch fresh asparagus

1 T. minced garlic

3 T. Parmesan cheese

Salt and pepper, to taste

1. Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary.
2. Heat olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender.
3. Sprinkle with Parmesan and salt and pepper to taste before serving.