Rosemary Chicken

Name: Rosemary Chicken
Yield: 3 servings
Cuisine: American
Ingredients: 3 boneless, skinless chicken breast, halved and butterflied; 1 tsp salt; 2 tsp chopped fresh rosemary; 2 garlic, minced; 1 tsp lemon juice; 2 tsp fermented garlic oil (regular oil would do as well); 2-3 tbsp oil for frying

Angela Mertoyono @tenshi

In my kitchen!

#mycookbook I have some rosemary in the garden, so I decided to make this for dinner. I used a cast iron skillet, but you can also use a regular non-stick pan. Adjust the time to cook the chicken accordingly, because the heat depends on the stove type as well.

Angela Mertoyono @tenshi

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Ingredients

3 servings

3boneless, skinless chicken breast, halved and butterflied
1 tspsalt
2 tspchopped fresh rosemary
2garlic, minced
1 tsplemon juice
2 tspfermented garlic oil (regular oil would do as well)
2-3 tbspoil for frying

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Steps

1

Stab the chicken with fork. Rub all ingredients except oil for frying to the chicken.
2

Store the chicken in the fridge for a couple of hours. (Or leave it in a container outside the fridge for half an hour)
3

Heat oil in a pan. When my cast iron skillet is hot, carefully put the chicken on the skillet. After a couple of minutes, flip the chicken. (If the chicken still sticks, wait a bit until it's cooked, before flipping.
4

Press the middle of the chicken to ensure it is cooked properly. If it is firm but still juicy, it is done.