This is a delicious and fresh tasting recipe which helps keep your chicken breast juicy and flavorful. It is also great once cooled to be sliced and served as a sandwich accompanied with pesto mayo.
- 4-6 Boneless Skinless Chicken or Guinea Breast
- 2 tsp fresh rosemary
- 1 tbl fresh oregano
- 1 tbl fresh sage
- 3 garlic cloves, minced
- 3 lemons, juice and zest
- 3 tbl Olive Oil
- Salt & Pepper to taste
Finely chop all herbs and place in a mixing bowl. Add minced garlic, lemon zest and juice along with olive oil. Season to taste with salt and pepper. Marinate Chicken or Guinea breasts for a minimum of 4 hours or up to 24 hours.
Once marinated, remove breasts and cook on a hot grill or sear in a sautee pan until the internal temperature registers 160 degrees Farenheit. Allow to rest for 2-3 minutes as the residual heat will finish cooking the breast while maintaining its juices.