Rosemary chicken breasts


  1. 8 garlic cloves, minced
  2. 6 tbsp olive oil
  3. 2 tbsp minced fresh rosemary
  4. 1-1/2 tbsp Dijon mustard
  5. 1-1/2 tbsp lemon juice OR 4 drops lemon essential oil
  6. 1/4 tsp black ground pepper
  7. 1/8 tsp sea salt
  8. 3-4 boneless skinless chicken breast halves


  1. Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl.

  2. Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat.

  3. Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken.

  4. Let chicken marinate at room temperature for 30 minutes.

  5. Heat remaining 2 tbsp of olive oil in skillet over medium heat. Add chicken pieces and cook for 5 minutes. Flip chicken and add remaining marinade to top of each piece. Cook another 5 minutes or until cooked through.

  6. All done!

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