Lemon Garlic & Rosemary Chicken

• Thawed chicken breasts
• 1 cup extra virgin olive oil
• 2 cloves of garlic, roughly chopped
  
• Zest and juice of 1 medium lemon
• 2 Tbs dried rosemary
• 1 tsp Kosher salt
• Freshly cracked black pepper

1. In a mixing bowl combine olive oil, garlic, lemon zest and juice, rosemary, salt and pepper.
   
2. Add chicken breasts to a large Ziplock bag, pour in your marinade, seal up and let sit for at least 30 minutes to 1 hour.
   
3. In a pan over medium to medium high heat add chicken breasts plus marinade. Cook on each side 5-6 minutes or until cooked through.
   

* Note: If you have a side dish disaster, i.e. pouring all of your pasta down the drain on accident, the chicken can be kept warm in a 150-200 degree oven until you correct your foolishness.