Tuscan chicken breasts
It's an easy to make dinner, it's fast and totally delicious. My adult sons love it.
- Place chicken breasts on a large piece of baking paper on a chopping board. Press individual rosemary leaves, shiny side up, onto one side. Sprinkle liberally with Tuscan seasoning. Turn breasts over and repeat on the other side.
- Fold baking paper over the breasts and pound gently till slightly flattened (faster cooking) and rosemary and seasoning have adhered to breasts.
- Heat oil in pan and cook over a moderate to moderately hot element until beautifully golden on both sides and cooked through (approximately 7 to 10 minutes in total). Do not overcook. Cover with foil and rest for 5 minutes in a warm place, preferably in the pan in which the breasts were cooked.
- Serve with pan juices poured over breasts. Great accompaniment is a green salad and couscous or baby minted peas and rosti potatoes.