Description
A recipe for Rosemary-Garlic Chicken Cutlets

Ingredients

• 12 (6- to 7-ounce) boneless, skinless chicken breasts
  
• 3 tablespoons extra-virgin olive oil
  
• 1/4 cup chopped fresh rosemary
  
• 5 garlic cloves, pressed
  
• 3 pinches salt
  
• Freshly ground black pepper to taste

Preparation
Tear off two lengths of Glad Press'n Seal wrap, about 15 inches long each. Put 1 chicken breast in center on one sheet of wrap; cover with second sheet. Using either meat mallet or small, heavy pot, pound thick part of cutlet so that whole breast is about 1/2 inch thick. Repeat with remaining breasts.

Mix oil, rosemary, garlic, salt and pepper in bowl, add chicken and evenly coat with spice mixture. Can be prepared to this point up to a day before cooking chicken; just cover and refrigerate. To prep more than a day in advance, wrap individual cutlets in Glad Press'n Seal Freezer wrap before freezing. Then thaw a few hours before cooking.

Set up grill or stovetop grill pan. Grill chicken, turning only once, until browned and cooked through, about 6 minutes.

All recipes adapted from Young and Hungry, courtesy of Hyperion.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available