2 chicken breasts (about 14 oz)

2 tablespoons D’Olivo Rosemary Fused Olive Oil, and more for cooking

2 tablespoons D’Olivo Elderflower White Balsamic Vinegar

1/2 tablespoon fresh chopped rosemary


Freshly ground Tellicherry Peppercorns



In sealable bag or air-tight container, place all ingredients. Marinate chicken for anywhere between 2 and 24 hours.

Preheat oven to 400 F.

Heat D’Olivo Rosemary Olive Oil in a cast iron pan over a medium heat. Place marinated chicken in pan with a bit of the marinade liquid and sear on both sides until chicken is golden brown and marinade begins to caramelize.

Transfer cast iron pan with chicken to oven and bake for 8 minutes or until a meat thermometer inserted into the chicken breast reads 165 F.

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