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Ingredients
- 4 skinless, boneless chicken breast halves
- 1 T extra-virgin olive oil
- 4 cloves garlic, minced
- 1 T lemon zest, grated
- 1 T fresh thyme, chopped
- 1 t fresh sage, chopped
- 1 t fresh rosemary, chopped
- 1/4 t sea salt
- 1/4 t freshly ground black pepper
- 2 T fresh parsley, finely chopped, for garnish
Preparation
Step 1
Put one chicken breast at a time between several layers of parchment paper and pound with a meat pounder until about 1/4-inch thick. Place the pieces in a pan without overlapping. Put the olive oil, garlic, lemon zest, thyme, sage, rosemary, salt and pepper in small bowl and whisk until well blended. Spread mixture evenly over chicken. Cover and refrigerate 30 - 60 minutes.
Heat a grill or grill pan to medium-high. Remove chicken from marinade and pat dry with paper towels. Grill until firm to the touch and the juices run clear, 1-2 minutes on each side. Garnish with the parsley.