4 chicken breasts, pounded thin
3/4 cup olive oil
2 stems fresh rosemary or 1 tablespoon dried
4 cloves garlic, crushed
salt and pepper to taste
Mix the olive oil, rosemary, garlic, salt and pepper in large Ziploc bag. Add chicken. Refrigerate and marinate 4 hours or overnight.
Heat extra olive oil in a large saute pan on medium-high heat. Add chicken, two breasts at a time and place foil-covered brick on top. Cook 4 minutes each side, or until no longer pink.
The brick helps to press down the chicken to make the outside more crispy.
No comments:
Post a Comment