Here’s some interesting trivia about rosemary to share at your next dinner party – the scent of rosemary is supposed to help stimulate the brain and improve memory. This grilled rosemary chicken is a tasty way to test the theory.

It’s what I like to refer to as a half-way homemade dish. Store bought Italian dressing and mango chutney up the flavor factor without any additional preparation.


  • 6 boneless, skinless breasts of chicken
  • 2 cups store bought Italian dressing
  • 6 slices of bacon
  • 6 sprigs of fresh rosemary
  • 6 ounces jar mango chutney


  1. Wash the chicken breasts, pat dry and place in a glass bowl with the 2 cups Italian dressing.
  2. Marinate the chicken in the refrigerator in the Italian dressing for six hours.
  3. After marinating, remove the chicken breasts and set aside the marinade for basting.
  4. Prepare the chicken for the grill by placing a sprig of fresh rosemary on each chicken breast and wrapping one strip of bacon around the chicken and rosemary, pinning it with a toothpick.
  5. Place the chicken breasts on the grill 4 to 6 inches from medium coals. Cook for 10 to 15 minutes, turning once, or until no longer pink.
  6. The internal temperature should be 165 degrees F.
  7. After grilling, place the chicken breasts in a pan, pour the mango chutney on top.
  8. Serve immediately.