Rosemary Chicken

I love rosemary. I love the smell and the taste. I’ve even got an extremely healthy rosemary bush taking over most of my front yard that I can run my hands over every time I pass. It started as a little table top potted plant, trimmed into the shape of a Christmas tree.  And now it looks like this:

rosemary

As I came home tonight, I trimmed off some branches and brought them inside and mixed the leaves with some bread crumbs (1/2 cup of finely chopped rosemary to 2 cups bread crumbs).

I pounded four boneless, skinless chicken breasts to an even thickness before dredging them in flour and a little egg stirred with olive oil then covered them with the breadcrumb mix. I put the coated chicken into the refrigerator while I roasted some fingerling potatoes I had tossed with olive oil and rosemary salt (two tablespoons of coarse sea salt crushed together with one teaspoon of finely chopped rosemary).

After the potatoes had been roasting for about 20 minutes, I pulled the chicken from the fridge and began heating up a 1/4 cup of olive oil in a cast iron skillet. After the oil heated, I dropped in a few rosemary stalks to infuse the oil. After fishing them out, I added the chicken and cooked each side 5 minutes or until golden brown.

chicken cooking

Let rest for a few minutes so you don’t burn your mouth and then plate with some of the fried rosemary and the potatoes.

finished product

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