• Dr Susan Baxter

Rosemary Pan fried Chicken

Ingredients


2 tablespoons rosemary leaves

2 cloves garlic

2 teaspoons Himalayan salt

1 teaspoon red pepper flakes

2 lemons, juiced and rinds reserved

3 tablespoons extra virgin olive oil

6-8 chicken tenders

2 cups chopped mushrooms


Procedure

  1. Preheat the oven to 200 degrees c.

  2. Add to a blender/ food processor everything except the chicken.

  3. Place the paste around the chicken and toss them together. Place on a hot skillet to cook. Pour any marinade remaining on top of the chicken in the pan.

  4. Now pour the chicken and this mixture into tin foil and make a parcel. Place the parcels in the oven for 20 mins.

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