Harlan Kilstein’s Completely Keto Overnight Marinated Rosemary Chicken
- 1 1/2 Pounds chicken breasts (boneless)
- 2 Tsp fresh rosemary (ground in food processor)
- 1/2 Cup olive oil
- 1/2 Cup lemon juice
- 1 1/2 Tsp sea salt
- 3/4 Tsp black pepper
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Cut chicken breasts in half lengthwise
- In a food processor combine oil, salt, pepper, rosemary and lemon juice
- Use a deep glass dish or tupperware container with a lid
- Lay chicken pieces flat in deep dish or tupperware
- Pour rosemary sauce over
- Cover
- Refrigerate overnight
- Remove from refrigerator when ready to cook
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Heat a skillet over medium-high heat
- Cook two pieces of chicken at a time
- Sear and cook on each side for about 4-5 minutes, or until golden and looks cooked through
- Serve warm
