Pan Seared Golden Rosemary Chicken with crispy bacon is an ideal weeknight dinner. Served with vibrant French Green Peas, this one-pan meal is both light and reminiscent of spring.
Ingredients
- 2 chicken breasts skinned and boned and sliced into two portions per chicken breast
- 2 slices bacon cut into 1" pieces
- 1 sprig fresh rosemary chopped
- kosher salt and freshly ground black pepper
- 1 recipe French Green Peas
- vegetable oil spray
Instructions
- Gather all ingredients before starting the recipe.
- Cut 2 chicken breasts in half length wise.
- Chop 1 sprig fresh rosemary.
- Place chicken breast on parchment paper, season kosher salt and freshly ground black pepper and sprinkle with the chopped rosemary. Cover with a second sheet of parchment paper and, using a rolling pin, flatten a bit, especially at the bigger ends.
- Spray a non-stick medium frying pan with vegetable oil spray and heat over medium high heat.
- Add chicken pieces, do not overlap, and cook for 3-4 minutes, then turn, add the chopped bacon to the pan.
- Cook for another 5-6 minutes or until the second side is when golden. Push the chicken to one side to allow the bacon to crisp.
