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Chicken Breast with Lemon and Oregano I had a great meal at a middle eastern restaurant while visiting Detroit (unfortunately I can't remember the restaurant's name!) They grilled skewered cubes of chicken that had been marinated in lemon and oregano -- a very nice combination. I've adapted a recipe I found on the Williams-Sonoma web site to use whole chicken breasts and so cut down preparation time. Serve on a bed of rice pilaf, perhaps one to which you've added a few capers after the rice has cooked and is setting covered before serving.
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Ingredients:
1/4 cup lemon
juice
1/4 cup dry white wine
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. dried oregano
Grated zest of 1/2 lemon
Dash of Salt and freshly ground pepper
2 boneless, skinless chicken breasts
Lemon wedges, fresh chopped parsley or chives to
garnish
Directions:
In a
large bowl, combine the lemon juice, wine, oil, garlic,
oregano, lemon zest, salt and pepper. Add the chicken, cover
and marinate in the refrigerator for 1 hour. Turn the
chicken over once or twice so it will marinate properly.
Grill, turning once or twice, until the chicken is
browned.
Garnish with the lemon wedges, lemon zest and parsley or
chives.
Serve with a nice rice pilaf.
Serves 2.