Ingredients
- 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
Instructions
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Cut chicken breasts in half lengthwise
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In a food processor combine oil, salt, pepper, rosemary and lemon juice
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Use a deep glass dish or tupperware container with a lid
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Lay chicken pieces flat in deep dish or tupperware
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Pour rosemary sauce over
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Cover
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Refrigerate overnight
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Remove from refrigerator when ready to cook
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Heat a skillet over medium-high heat
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Cook two pieces of chicken at a time
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Sear and cook on each side for about 4-5 minutes, or until golden and looks cooked through
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Serve warm
