Tuesday, September 1, 2009

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.