Categories: Appetizers, Chicken, Rachael Ray, Spanish, Tapas

Ingredients

• 2 lbs chicken tenders
• 1/2 cup extra virgin olive oil
• 1 lemon, juice of
• 1 tablespoon minced fresh rosemary
• 4 sprigs fresh thyme, leaves stripped and chopped
• coarse salt
• fresh pepper

Directions

1. Toss chicken in oil, lemon juice, herbs, and salt/pepper.

2. Get a nonstick pan smoking hot over med-high heat; add chicken tenders, half a batch at a time, lifting them out of the marinade and shaking off excess before you add them.

3. Cook 6-7 minutes, shaking pan frequently; transfer to a plate and repeat with the next batch.

4. After last batch, add any leftover marinade to the pan and deglaze; pour these juices over the chicken; serve with long picks and eat hot.

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