Rosemary Peppercorn Chicken
- Serves: 2
- Complexity: easy
- 2 boneless chicken breasts
- 2 tablespoons cracked black or red Kampot pepper
- 2 cloves of garlic, finely minced
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon olive oil
Combine pepper, garlic, olive oil, salt and rosemary into a paste.
Rub evenly on both sides of chicken. Let chicken marinate for at least half an hour.
Grill or pan fry until done in olive oil.