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You need boneless, skinless chicken breast, halved and butterflied.
You need salt.
You need to prepare chopped fresh rosemary.
Use garlic, minced.
Use lemon juice.
Provide fermented garlic oil (regular oil would do as well).
Prepare oil for frying.

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Stab the chicken with fork. Rub all ingredients except oil for frying to the chicken..
Store the chicken in the fridge for a couple of hours. (Or leave it in a container outside the fridge for half an hour).
Heat oil in a pan. When my cast iron skillet is hot, carefully put the chicken on the skillet. After a couple of minutes, flip the chicken. (If the chicken still sticks, wait a bit until it's cooked, before flipping..
Press the middle of the chicken to ensure it is cooked properly. If it is firm but still juicy, it is done..

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