I’ve got a pretty decent collection of herbs growing in my garden now. I knew that I wanted to make chicken last night and this recipe is what happened. It was a hit with me and the family. Next time, however, I’ll make more of the herb rub to serve with the chicken. I think that this rub would also taste great on pork chops and even a nice skirt steak. If you try that, let me know.
This rub was something that I threw together without measurements, but I’m sure it will be easy to replicate. You’ll love to hear that it took about 3 minutes to put together the marinade and about 30 minutes total for the entire dinner. Now that’s my kind of weeknight meal. I had intended to grill the chicken but the heavens opened up and the rain came down. My cast iron skillet did the trick. I made a beautiful salad with with an oil and apple cider vinegar dressing and some steamed broccoli to accompany our chicken.
Slice your chicken into thin cutlets.
Put your fresh herbs into your food processor.
This is the prepared garlic I used.
Then the juice of these 2 lovelies.
Do’t forget to add these for extra flavor.
This is the consistency you’re looking for.
Smoosh it all around the chicken.
Medium high heat for about 3-4 min. per side.
3 boneless, skinless chicken breasts (cut in half butterfly style to make thin cutlets)
1 handful of fresh parsley
1 handful of fresh dill
3 branches of thyme leaves
1 branch of rosemary leaves
2 tbsp of minced garlic, prepared or fresh
2 lemons, juiced
1 tsp of onion powder
1 small pinch of red pepper flakes
salt and pepper to taste
about 1/4 to 1/2 cup of olive oil
Put all of the ingredients, except for the chicken, into a food processor and pulse until a wet paste consistency.
Put the cutlets and herb paste into a ziploc bag and push all of the air out before sealing.
Use your fingers to work the rub around the chicken.
Let marinate for about 20 to 30 minutes or less if in a hurry.
Grill chicken or cook over medium high heat in a pan with some ghee for about 3 minutes per side, depending on how thin the cutlets are.
