1very, very simple….
take your chicken breasts and make sure they are cured properly.. some shops tend to miss much fat.. in a casserole dish place the number of pieces in the awaiting olive oil.. however much olive oil is entirely up to you, however, I wouldn’t use more than 1/2 a cup. Smother the chicken in the olive oil to make a nice coat.
2The order really doesn’t matter too much, as long as the ingredients are there and it is executed properly you will get the same results.. so now you can salt and pepper the chix, or add the garlic.. the rosemary is the key to the whole dish so execution as I said is critical..
3after you have the garlic and the salt and pepper chix in the dish grab about a half a stalk of the fresh rosemary per chix breast. insert the stalk into the meast leaving only about 1/4 inch exposed to the elements.. be sure not to pierce the other side of the chix
4Cover the dish and let marinade FOR NO LESSTHAN!! 4 hours.. the more the better… Choice of cooking technique up to the executer, broiled is good! baked is better.. try deep frying this and I will have a heart attack.. ;)
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.