Friday, December 24, 2010

oregano chicken cutlets... 20 minutes

the goods:

4 chicken cutlets
2 teaspoons chopped fresh oregano leaves
2 garlic cloves, smashed and peeled
1 tablespoon extra-virgin olive oil

In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Transfer to a zip-top bag and freeze, up to 5 days. Place in the refrigerator in the morning of the day you plan to cook it. The chicken will absorb the flavors as it thaws. Discard garlic. In a large skillet, heat oil over medium-high. Cook chicken until cooked through, flipping once.

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