- 4 tbsp EVOO
- Chicken breasts – I had a 2 lb package (3 breasts) that I cut into 6 thin-sliced breasts
- 6 cloves of garlic (or more if you are a garlic lover like me!)
- Salt and pepper to taste
- 3 sprigs of fresh rosemary
Today was a wonderfully relaxing day…poolside! I got home about 15 minutes before Jerome, and had planned to make Garlic & Rosemary Chicken with a Roasted Tomato salad, but with the short timing I cut out the salad (takes 30+ minutes to roast those tomatoes!) and paired the chicken with fresh corn on the cob. The chicken recipe is wicked simple to make – and the rosemary came from my garden!Ingredients: ~ In a medium/large bowl, add the salt & pepper with the olive oil. Mince the garlic…smaller the better and then add to the bowl. Mix up the ingredients and then add in the rosemary leaves. Place the chicken in the bowl to coat…let marinate for about 10 minutes or so. I used my Cuisinart Griddler to grill the chicken – took about 5-7 minutes on each side. Enjoy
0 Comments
Leave a Reply. |
Hey y’all! I’m Sara, and my passion lies in experimenting with new recipes. Cooking alongside my ‘mini me’ brings me immense joy, and I love sharing that enthusiasm with my friends and family. My culinary creations often feature simple ingredient lists, but I approach them with a ‘from scratch’ mindset.
Inspirations flow from various sources: memories of my late mom’s cooking, the pages of Cuisine Magazine, insights from fellow bloggers, and the camaraderie of my kitchen goddess friends. Feel free to reach out with your favorite recipes or any exciting dishes you’d like me to explore! Categories
All
Archives
April 2024
|