Ingredients:

6 tbsp Oil, safflower
2 tbsp fresh lemon juice
2 tbsp fresh lemon peel
2 tsp fresh rosemary , chopped
1 tbsp chopped parsley
1 pinch black pepper
1 pinch kosher salt
1 1/2 lb boneless skinless chicken breasts , cut into 24 pieces (about 1.5 inches each)

Directions:

• Whisk together 4 tablespoons of safflower oil, lemon juice, lemon zest, rosemary, parsley, and salt and pepper in a bowl.
• When well mixed, add the chicken, stir until thoroughly coated, cover the bowl, and refrigerate.
• After 2-3 hours, take the bowl out and drain the chicken.
• Heat 2 tablespoons of the oil in a skillet or sauté pan. Sauté chicken until cooked through, a little bit at a time, using additional oil as needed.
• When finished cooking, drain the chicken on paper towels to remove excess oil.

Yields 24 Servings.

Nutritional Information:
Calories 66; Total Fat 3.9g (Saturated Fat 0.4g, Trans Fat 3.5g); Potassium 89mg; Sodium 24.7mg; Total Carbohydrate 0.2g (Dietary Fiber 0.1g, Sugars 0.1g); Protein 7.4g