Rosemary Lemon Pepper Chicken

One of my easiest, fastest, and tastiest chicken recipes. It's excellent cut up over a salad, or sliced cold and put onto a sandwich.

Rosemary Lemon Pepper Chicken

4 Tb olive oil, divided
4 boneless, skinless chicken breasts
1 1/2 Tb lemon pepper, divided
2 tsp chopped fresh rosemary, divided

1. Heat 2 Tb oil in a skillet over med-high heat.
2. Place chicken breasts in skillet and drizzle with 1 Tb of olive oil. Sprinkle with half of the lemon pepper and rosemary.
3. Cover and cook for 5 minutes.
4. Turn chicken breasts over and drizzle with remaining oil on top. Sprinkle remaining seasonings on top and replace cover.
5. Reduce heat to medium and cook for an additional 5-10 minutes, until chicken is no longer pink.