This is a milk and soy free recipe that my husband came up with one night when we didn’t have anything planned for dinner. I love it because it is super simple, but has great flavor.
2 Boneless Skinless Chicken Breasts
2 Teaspoons dry Rosemary (crushed or ground)
Salt and Pepper to taste
2 to 3 Tablespoons Olive Oil
Trim fat from chicken and cut into strips or bite sized pieces. If you have whole rosemary, you can crush or grind it. We have a mortar and pestle, which works great but requires a little elbow grease. You could also use a coffee grinder (best if only used for herbs), and I imagine a blender would work, too.
Sprinkle a generous amount of rosemary onto chicken pieces, turning to coat all sides. I use at least ½ of a teaspoon per chicken breast. Salt and pepper to taste – I like to be pretty generous here, too. Heat oil in a skillet and add chicken pieces in a single layer. It may be necessary to do this in batches and/or add oil.
Cook through, turning to get an even light browning on all sides. Remove from pan, and serve warm, or cool to refrigerate and use later.
We sometimes eat this as a dinner entrée with a vegetable and side, and we often cool and refrigerate it to be used during the week. My favorite way to eat it is on top of salad. It’s so easy to make a large batch of 4 to 6 chicken breasts over the weekend, eat a serving for dinner, and save the rest in the fridge. Then we bring this for lunches on top of a bed of mixed greens and favorite raw veggies.
Variation: You can also keep the chicken breasts whole, season both sides, and then follow the rest of the recipe as usual. Serve as whole breasts, or cut into strips if desired. This requires a little less prep work up front, but can be more challenging to cook through without burning. If the pieces are very thick, you may want to pound them out a little first. Prepared this way, the dish has a milder flavor than when seasoned in bite-sized pieces.