Skillet garlic and rosemary chicken thigh

1.0 dash Pepper, black
1.0 dash Salt
1.0 tsp Rosemary
2.0 1tsp Olive Oil
0.75 serving Garlic, cooked (1 clove / serving)
4.0 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
1.5 oz Tomato, grape (3oz = appro 12 tomatoes)

Season chicken thighs with salt and pepper on all sides; set aside. Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat. Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant. Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one. *Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit. Stir in the halved tomatoes 5 minutes before chicken is finished cooking. Remove skillet from heat when chicken is done. Let rest 5 minutes. Serving Size: 4

Number of Servings: 1.0

Recipe submitted by SparkPeople user KRYSCNSKI.