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Rosemary Chicken
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2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon lemon juice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil
over medium-high heat for 3-4 minutes on each side or until juices run clear.
Sprinkle with lemon juice, rosemary, oregano and pepper.
Yield: 2 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |