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Rosemary Chicken - total time 20 minutes

Do you ever have those moments where you learn something that seems like it should be common sense and it changes the way you think about everything?  Basically like there must be a better way to do everything... I just don't know it yet.  

That's how I felt after watching one of Jamie Oliver's 15-minute meal episodes.  

After having issues cooking chicken breasts all the way through (you know, there's the thinner side that's done in seconds and the thicker end that can sometimes seem to take an eternity to cook)... I started buying cutlets or actually using my cooking mallet (I have no idea if that's what it is actually called).  And of course, I always season my chicken.

The new-to-me, crazy easy trick... pound the seasoning into the chicken while your flattening it out!  Seriously so simple and the flavor is so much more pronounced.  Wish I would have had this moment years ago!

1 lb. chicken
2 garlic cloves, minced
2 tbsp rosemary
2 tbsp parm, grated
1 tbsp butter
salt and pepper

1.  Heat pan up to medium heat.  Lay chicken on a sheet of parchment paper.  Rub minced garlic over both sides and then liberally sprinkle rosemary, salt, and pepper.
2.  Fold over excess parchment paper and bang the flavors in.  You may want to use a dish towel on top to soften the blow if you go a little crazy with the mallet.
3.  Melt butter in pan.  Sprinkle a bit of parm on both sides of chicken and cook in pan for about four minutes per side.  That's it, you're done!

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