Rosemary chicken breasts

Whisk garlic, 4 tbsp olive oil, rosemary, Dijon, lemon, pepper and salt together in a bowl.

Place chicken breasts in a zip lock bag. Pound them with meat mallet to be thin and flat.

Pour marinade into zip lock, reserving 1/8 cup. Seal bag and massage marinade in to chicken.

Let chicken marinate at room temperature for 30 minutes.

Heat remaining 2 tbsp of olive oil in skillet over medium heat. Add chicken pieces and cook for 5 minutes. Flip chicken and add remaining marinade to top of each piece. Cook another 5 minutes or until cooked through.

All done!