WeĀ JUST made the decision to renovate our kitchenĀ and dining room (YAY!) but don’tĀ want to use our small space as an excuse not to have peopleĀ over for dinner.

We were trying out aĀ new chicken recipeĀ for our friends Brian and Kara and also prepared some of our go-to staple dishes like this super simple asparagusĀ and thisĀ creamy roasted garlic cauliflower mash.

We devoured it and couldn’t get overĀ how tender and flavorful the chicken was!

Cutting the chicken into cutletsĀ makes it cook faster and more evenly on the stove than keeping the chicken breasts whole, so I included a picture of how we did that below.

The key to this recipe is giving it about 30 minutes to marinate in the fridge, which you can totally do while you’re preparing the rest of the meal.

This willĀ become a new family favorite! It’s one of the tastiest dishes we’ve ever made…and so simple!


  • 2 largeĀ boneless, skinless organic chicken breasts, cut in half to form 4 thin chicken cutlets (see pics below)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • Juice from 1 lemon (about 3 tablespoons)
  • 1/2Ā teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 apples, cored and thinly sliced


  1. Combine garlic, rosemary, lemon juice, olive oil, salt and pepper in a large plastic bag and add theĀ chicken. Massage, so the marinade evenly covers the chicken, and thenĀ put the bag in theĀ fridge forĀ about 30 minutes, so the chicken can marinate (longer if you have the time!).

    Bill cutting the chicken into thinner, faster-cooking cutlets!

    Bill cutting the chicken into thinner, faster-cooking cutlets!

  2. Heat a large saute pan over medium heat and dump contents of marinade bag onto pan, along with apple slices.
  3. SauteĀ for 5-7 minutes, tossing apples butĀ leaving chicken on one side to brown.Ā Then, flip chicken pieces to the other side and cook 5-7 more minutes or until done.