Ingredients
2 boneless skinless chicken breast halves (4 ounces each)2 teaspoons canola oil1 tablespoon lemon juice1 teaspoon dried rosemary, crushed1/2 teaspoon dried oregano1/4 teaspoon pepper
Preparation
Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
