Rosemary Chicken

2 Miller's fresh Boneless Skinless Chicken Breast Halves

2 tsp. Canola Oil

1 Tbsp. Lemon Juice

1 tsp. Dried Rosemary, crushed

½ tsp. Dried Oregano

¼ tsp. Pepper

 Flatten chicken to ¼ inch thickness.  In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until juices run clear.  Sprinkle with lemon juice, rosemary, oregano and pepper.  Makes 2 servings.

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