Lemon and rosemary chicken bites

Ingredients

For 1 serving

• Chicken breast200 g
• Extra virgin olive oil2 teaspoons
• Rosemary4 g
• Lemon juiceto taste
• Saltto taste

Method

1. Cut the chicken breast into roughly 2 cm cubes, trimming any fat; strip the rosemary needles and chop them finely.
2. In a bowl, toss the chicken with the extra virgin olive oil, rosemary and a pinch of salt.
3. Heat a non-stick pan over a high heat for 2 minutes, then add the chicken in a single layer.
4. Cook for 6–7 minutes, turning often, until golden on all sides and white inside; cut one open to check.
5. Pour in the lemon juice, let it bubble for 30 seconds while stirring, and serve hot or cold on cocktail sticks.