In a medium bowl, combine first 8 ingredients (rosemary through garlic); rub mixture into all sides of the chicken breasts then place it in a large zipper-topped plastic bag; refrigerate for 2 to 4 hours.
Preheat indoor grill pan. Place chicken on the grill pan.
Cover and cook for 5 minutes per side or until the chicken is no longer pink in the center, and cooked through.
Remove the chicken from the grill pan, cover with foil wrap and allow it to rest for 10 minutes before slicing.
Serve sliced chicken breasts with broccoli and top with cashews.