Herbed Chicken Tapas
- 2 lbs chicken tenders
- 12 cup extra virgin olive oil
- 1 lemon, juice of
- 1 tablespoon minced fresh rosemary
- 4 sprigs fresh thyme, leaves stripped and chopped
- coarse salt
- fresh pepper
- Toss chicken in oil, lemon juice, herbs, and salt/pepper.
- Get a nonstick pan smoking hot over med-high heat; add chicken tenders, half a batch at a time, lifting them out of the marinade and shaking off excess before you add them.
- Cook 6-7 minutes, shaking pan frequently; transfer to a plate and repeat with the next batch.
- After last batch, add any leftover marinade to the pan and deglaze; pour these juices over the chicken; serve with long picks and eat hot.
chicken tenders, extra virgin olive oil, lemon, fresh rosemary, thyme, salt, fresh pepper
Taken from www.food.com/recipe/herbed-chicken-tapas-207994 (may not work)