- 8 garlic cloves, minced
- 6 tbsp olive oil
- 2 tbsp minced fresh rosemary
- 1-1/2 tbsp Dijon mustard
- 1-1/2 tbsp lemon juice OR 4 drops lemon essential oil
- 1/4 tsp black ground pepper
- 1/8 tsp sea salt
- 3-4 boneless skinless chicken breast halves
Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl.
Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat.
Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken.
Let chicken marinate at room temperature for 30 minutes.
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.
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