This weekend we wanted to make something to go along with our popover fiesta. We had some thinly-sliced chicken breasts (about 1 lb.) in the freezer, so I decided to throw together an easy, delicate marinade:
zest of 2 lemons
2 cloves of garlic, minced
1 tbsp. Herbes de Provence (I prefer the version without lavender)
1/4 cup olive oil
salt & freshly-ground black pepper
Combine everything, then marinate the chicken in the mixture a few hours. Sauté or grill--your choice!