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Rosemary Chicken and Lemon Dressing by Daniel Lambert
Story and photos by Adriana Benavides

Living more than 1,300 miles away from home, this west coast native uses his mother’s recipes to remind him of home. For Daniel Lambert, St. Mary’s University junior criminology major, cooking is a way to make the distance not so daunting.

“I like anything that tastes good. I selected this recipe because it is something I like to eat and is healthy,” Lambert says. “My mom would make it for me when I was home so it reminds me of California.”

The junior was born in Hollywood, California. Lambert joined the Army ROTC program during his sophomore year and so far, his experience in Texas has been pleasant.

“I like St. Mary’s because it is such a small and friendly community. You can build a better relationship and interact better with a professor as opposed to a professor that teaches at a state school,” Lambert says.

Although, living on campus and being far from home has made it difficult for this chef to practice his cooking skills, the ROTC cadet takes any opportunity he can get to use his cooking skills.

“It’s difficult since there are no stoves in my dorm, but I like to make anything from an avocado dip to cheese grits. Cooking is a way to remind me of home and de-stress,” Lambert says.

Some advice the St. Mary’s student offers for his delicious rosemary chicken and lemon dressing salad is to have plenty of everything in case you want to make more.

“Cooking draws people together, so be sure to have plenty for unexpected guest,” he says.

Ingredients for Rosemary chicken:

• 6 chicken breasts
• 4 teaspoons of olive oil
• 3 1/2 tablespoons of garlic powder
• 4 lemons
• 2 Rosemary
• 1 teaspoon pepper
• 1/2 teaspoon of salt

Ingredients for Lemon Dressing Salad:

• 4 lemons
• 3 tablespoons of olive oil
• 1 garlic clove
• 1/2 teaspoon of salt
• 1 teaspoon pepper
• 3 tomatoes
• 1 bag of mixed greens (your choice)
• 2 cucumbers

Directions:

Note: The chicken will need to be marinated a day prior to the actual cooking process in order to get the best results.

First, combine the 4 teaspoons of olive oil, 3 1/2 tablespoons of garlic powder, 4 lemons, 2 chopped up sticks of rosemary, 1 teaspoon pepper, 1/2 teaspoon of salt and 6 chicken breasts into a zip lock bag. Seal the bag and shake up the contents to mix well. Place in the fridge overnight. Next, turn on the stovetop to a medium heat setting. Then, remove the chicken from the zip lock bag and place it on a pan or skillet on the heat.While you are cooking the chicken, start preparing the salad with the greens you have from your Mixed Greens bag. According to your preferences, add any extra salad items for additional taste. Add the lemons, the olive oil, garlic clove, salt and pepper into a bowl and use for the salad. Use a garlic press to squeeze the garlic.

Makes 6 servings.

Filed under: Class Projects, Entrees, Recipes | Tagged: Adriana Benavides, Daniel Lambert, magazine launch, Rosemary Chicken with Lemon Dressing, St. Mary's University, taste of stmu |