In a shallow dish or pie pan, blend together first 6 ingredients (garlic
through olive oil); coat chicken with this mixture.
Coat a little olive oil on a large skillet with a tight-fitting lid; add chicken and cook over medium heat
for 3 minutes per side or until browned.
Reduce heat to medium-low, cover and cook for 10 to 15 minutes or until juices run clear.
LC SERVING SUGGESTION: Baked Hubbard squash and a big green salad.