Chicken Rosamarino (2 servings)

1-1/2 Tablespons fresh rosemary, minced
2 teaspoons lemon juice
1 teaspoon garlic, crushed
2 Tablespoons olive oil
1/2 teaspoon lemon zest, grated
10 ounces chicken breat, boneless, skinless, pounde to 1/8th inch thickness or tenderloin.

To make the marinade, combine the rosemary, lemon nice, garlic, olive oil and zest in a sealable plastic bag or non-reactive bowl.

Add the chicken and marinate in the refrigerator for 4-6 hours

Heat a non-stick skillet over medium high heat.

Remove the chicken from the marinade.

Saute the chicken for 4-5 minutes on each side or until internal temperature reaches 165 degrees F.