Ingredients:
– 2 boneless, skinless chicken breasts (sliced in half vertically to make 4 pieces)
– ¼ cup (54 g) extra virgin olive oil + 1 tablespoon for pan frying
– 1 teaspoon lemon zest
– Juice of 1 large lemon (approximately 3 tablespoons)
– 1 medium shallot (diced)
– 2 teaspoons minced garlic
– 2 tablespoons chopped fresh parsley leaves
– 1 tablespoon chopped fresh rosemary
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– 8 ounces cherry tomatoes (halved)
Instructions:
1. Place the chicken in a large resealable plastic bag.
2. In a medium bowl, mix ¼ cup olive oil, lemon zest, lemon juice, shallot, garlic, parsley, rosemary, salt, and pepper. Whisk until combined, then pour over the chicken in the bag, ensuring all pieces are coated. Seal the bag and refrigerate for 30 minutes to 2 hours.
3. When ready to cook, heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add cherry tomatoes and cook for 2-3 minutes to release their juices.
4. To the skillet with tomatoes, add the marinated chicken from the bag. Cook the chicken for 5-6 minutes per side or until it reaches an internal temperature of 165°F.
5. Serve immediately.
Enjoy your flavorful Tuscan Lemon Chicken!