Rosemary Chicken Recipe

Rosemary Chicken

This recipe is easy, quick, and has ingredients that are normally in my refrigerator. I also have a huge bush of rosemary that is ready to be used up, so I subbed fresh rosemary instead of the dried for this recipe.  


Time: 20 minutes

Serves: 2 (I doubled the recipe so I would have leftovers for lunch)


Ingredients:

2 tablespoons olive oil

2 chicken breast or chicken thighs

kosher salt and fresh ground pepper

1/4 cup Italian dressing 

2 tablespoons canola oil

1 tablespoon dijon mustard

1 tablespoon dried rosemary or 3 tablespoons fresh rosemary


Directions:

1. Heat olive oil in pan over medium heat. 

2. Salt and pepper both sides of the chicken. Cook in pan 5-6 minutes each side. Remove from heat and keep warm. 

3. Mix Italian dressing, canola oil, dijon mustard, and rosemary in a bowl. Add sauce to pan and heat until it starts to bubble. Add the chicken back in and coat it well with the sauce. 

4. Serve with a  side of your favorite vegetables. Green beans are my favorite because they are super yummy with the Italian dressing. 

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