2 boneless skinless chicken breast
2 cloves garlic — crushed
1 sprig fresh rosemary
2 tablespoons olive oil
sprinkling of salt and pepper
sprinkling of Italian Seasonings
How to Prepare:
Using a sharp knife, butterfly each breast. Put each breast between plastic wrap and pound with a mallet till thin. Loosen the rosemary from the sprig and chop coarsely. Season the breasts with salt, pepper, Italian Seasonings, rosemary and the crushed garlic. Let them marinate while you prepare the vegetables for the saute. When you start the veggies, heat the oil in a large skillet and gently place the chicken breasts over med-high heat to brown. After you turn them, squeeze lemon juice over.
NOTES : Counts for Italian Seasonings not included in totals.