I recently acquired rosemary salt and decided I needed to experiment with it. I’m not usually much of a fan when it comes to salt, however, the idea of rosemary and salt already combined was fascinating to me. I also don’t cook much and prefer to bake (the chemistry of baking is addictive) but hey, I had chicken and this great salt to use, so why not?
- 1 lb. thin chicken cutlets
- 1/2 teaspoon rosemary salt (this one was from Chelsea Market here in NYC)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- vegetable oil to spray the pan
- Preheat the oven to 325 degrees F.
- Spray the pan with vegetable oil (just enough to coat it).
- On a plate (or cutting board), put your rosemary salt and garlic powder on both sides of each chicken cutlet.
- Put your black pepper on one side of each chicken cutlet.
- Transfer each cutlet from the plate to the pan.
- Put the pan in the oven for 20 minutes. There is no need to flip these if you use the thin cutlets.
- After the timer goes off, remove from the oven and serve immediately.
This recipe is ridiculously easy. I kind of made it up as I went along because I really had no clue what to do with this salt. It came out incredibly juicy and flavorful but not overpowering. Next time I might throw in some extra salt. As you’ll see in the photo above, I made some cheesy Texas toast on the side. I would post a recipe for this but let’s be honest; I use boxed Texas toast and just tossed some reduced-fat Sargento shredded cheese on the top. The toaster oven did the rest. I’m not gonna lie! The chicken was much better than I expected. I made these instructions easy to match the simplicity of this recipe. Easy peasy.