Rosemary Chicken

This rosemary chicken dish is inspired by Jamie Oliver’s Golden Chicken from his Jamie’s 15 Minute Meals recipe book.   We have made the recipe as it is in the book, and it is a good one, however, we’ve cooked the chicken quite often (without the bacon) and tried various different sides.

It’s delicious with our chunky oven chips or our roast veg.   Try it with a baked potato, veg or salad…the choice is yours!

We’re lucky to have a very well established rosemary plant in our garden…that’s probably one of the reasons we’ve done chicken breasts like this so often…it’s got to be one of our favourite herbs, especially with chicken, potatoes and on garlic bread as a change from parsley.

Whatever you decide for your sides, enjoy the dish….now let’s get cooking the chicken!

Ingredients

• 2 skinless chicken breasts – butterflied into 4 pieces
• 2 sprigs of fresh rosemary – leaves removed and stalks discarded
• salt and freshly ground black pepper
• 1 tbsp rapeseed oil

Instructions

1. On a large piece of cling film, season both sides of the chicken with salt and pepper and then sprinkle with the rosemary leaves.   Fold the cling film over the chicken and bash with a rolling pin (or similar) to flatten the chicken to 1.5 cm thick.
2. Heat a griddle pan or large frying pan on a high heat for 5 minutes, then add 1 tablespoon of oil and the chicken.   Cook for 3 or 4 minutes or minutes on each side, until golden and cooked through.
3. Serve and enjoy with the sides of your choice.

Rosemary Chicken

Deborah

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Prep Time 5 mins

Cook Time 10 mins

Servings 2 people

Ingredients

  

• 2 skinless chicken breasts butterflied into 4 pieces
• 2 sprigs of fresh rosemary leaves removed and stalks discarded
• salt and freshly ground black pepper
• 1 tbsp rapeseed oil

Instructions

 

• On a large piece of cling film, season both sides of the chicken with salt and pepper and then sprinkle with the rosemary leaves.   Fold the cling film over the chicken and bash with a rolling pin (or similar) to flatten the chicken to 1.5 cm thick.
• Heat a griddle pan or large frying pan on a high heat for 5 minutes, then add 1 tablespoon of oil and the chicken.   Cook for 3 or 4 minutes or minutes on each side, until golden and cooked through.
• Serve and enjoy with the sides of your choice...it's delicious with our chunky oven chips or our roast veg.