Garlic Rosemary Lemon Chicken

I saw this idea on Pinterest for “Dump Chicken”.  While that doesn’t sound very appetizing – the idea is to dump all the ingredients in a Ziploc bag and freeze.  You can defrost on the day that you want to make the chicken breasts – and you have a very easy and fairly quick dinner that is FULL of flavor.  You just need to decide what ingredients to “dump” into the bag and then enjoy the results!  I didn’t take a photo of the chicken breasts… because you know – you’ve seen one chicken breast – you’ve kind of seen them all.  Enjoy!

 

Ingredients:

 

3 – 4 chicken breasts, butterflied

3 garlic cloves, minced (I used a garlic press)

Two 4” sprigs fresh rosemary

1 touch of salt

¼ - ½ teaspoon cayenne pepper

4 tablespoons fresh lemon juice

2 tablespoons olive oil

 

Directions:

 

Place the butterflied chicken breasts into a Ziploc bag. 

 

Crush the garlic directly into the bag.  Remove the rosemary leaves from the stems, finely mince with a bit of salt; add to the bag.

 

Add the lemon juice, olive oil and cayenne pepper to the bag.  Seal the bag and shake well to equally distribute the marinade all over the chicken.

 

Place in the freezer.  On the day you want to cook the chicken, defrost.

 

Drizzle some olive oil in a skillet; fry about 3 – 4 minutes on each side.

 

If you don’t want to freeze, marinade about 30 minutes – 2 hours.  Be careful not to marinate too long, as the lemon juice will begin to “cook” the chicken.

Click here for printable recipe.