Garlic-Rosemary Chicken Breasts
Didn’t feel very creative tonight, so I improvised the best I could with some thin-sliced chicken breasts.
Hmm. The rosemary is always calling to me, so I grabbed that bottle and poured out a handful, crushed it up and sprinkled it evenly over the chicken breasts.
Needs something else, so I shake on about 1 T minced garlic over the tops and bottoms of the chicken breasts and complete with a bit of black pepper.
Ahh, now its ready for the pan. Heat 2 T extra virgin olive oil in a non-stick pan. By the way the chicken stuck to it, I can tell the pan I used was not the right one for the job. Simply cook the chicken on medium high heat until the meat appears half cooked(3-4 mins).
Then flip it and repeat.
When I cook chicken I want to make sure its really cooked. So when the cooking time was complete, I flipped them one more time for extra browness.
Serve with any sides that sound good. I chose some white rice and corn.
And here it is:
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