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Rosemary Chicken | by sweet mustache
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Rosemary Chicken

The original recipe is here


I didn't measure anything, so season to taste.


Chicken breast (boneless, skinless, about 7oz)

Olive oil


Fresh Ground Black Pepper

Dried Rosemary

Dried Thyme

Garlic powder


Drizzle some olive oil in the middle of the foil. Sprinkle some salt and pepper in the oil.


Place the chicken on top, sprinkle with the rosemary, thyme and garlic powder. Sprinkle with some more salt and pepper.


Bring the two ends of the foil to the middle and crimp tightly a couple of times. Then crimp the sides a couple of times, then crimp the top once more. Leave some air space around the chicken, but make it as tight as you can.


Heat a pan large enough to hold the foil packet on high heat, add oil and heat for about 1 minute.


Make sure and get the bottom coated with the oil and place in the middle of the pan.


Cook about 7 minutes, let rest for 5 minutes, then open the packet and serve.


Lemon Chicken.


Mexican Chicken.

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Taken on September 1, 2007