Tuscan "Flavor Pounded" Chicken

Tuscan "Flavor Pounded" Chicken

Ingredients:

2 6-8 oz. boneless skinless chicken breasts

7 large sage leaves, roughly chopped

1 sprig of rosemary, roughly chopped

1 small garlic clove, chopped

2 tablespoons extra virgin olive oil

salt and pepper to taste

Zest of one lemon

Instructions:

Butterfly the chicken breasts.

With a meat mallet or pounder, pound breasts until it almost doubles in size. Combine herbs, lemon zest and garlic on a cutting board and chop together until blended. It should yield about 2 tablespoons. Put herbs into a small bowl and add 1 tablespoon of olive oil. Mix until it forms a paste. Spread pounded chicken onto a cutting board. Rub half of herb mixture onto 1 side of the chicken breast, the other half on the other side. Lightly pound mixture into each side. Add salt and pepper to taste. Add a tablespoon of oil to a large skillet set over high heat. Allow pan and oil to heat for about 1 minute or until pan is hot. 

Add chicken breast to pan, being careful not to crowd. Cook for 60 seconds. Flip chicken and cook for an additional 60 seconds or until nicely browned. Serve hot with a fresh squeeze of lemon.