Rosemary chicken breasts. Heat a medium nonstick skillet over medium heat. Add chicken breasts and cracked garlic to the pan. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.

Transfer the chicken to a baking dish coated with cooking spray. Serve with sides or as a sandwich. Place the chicken breasts, skin side up, on a sheet pan or baking dish and rub with olive oil. You can have Rosemary chicken breasts using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Rosemary chicken breasts

You need 8 of garlic cloves, minced.
Prepare 6 tbsp of olive oil.
You need 2 tbsp of minced fresh rosemary.
You need 1-1/2 tbsp of Dijon mustard.
Prepare 1-1/2 tbsp of lemon juice OR 4 drops lemon essential oil.
Prepare 1/4 tsp of black ground pepper.
It's 1/8 tsp of sea salt.
It's 3-4 of boneless skinless chicken breast halves.

Sprinkle with the garlic, rosemary, salt and pepper, making sure to rub some of the mixture under the skin. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Add rosemary, salt, pepper, oil and garlic; mix well. Add chicken breast halves; turn to coat.

Rosemary chicken breasts step by step

Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl..
Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat..
Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken..
Let chicken marinate at room temperature for 30 minutes..
Heat remaining 2 tbsp of olive oil in skillet over medium heat. Add chicken pieces and cook for 5 minutes. Flip chicken and add remaining marinade to top of each piece. Cook another 5 minutes or until cooked through..
All done!.

Top with lemon slice on each. Turn chicken, placing lemon slices under chicken. Transfer the paste to a bowl. Keep a close eye on it so it doesn't boil over! Without a bone or skin to protect the light meat you can end up with dry chicken.