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Friday, May 27, 2011

Recipe Friday: Greek Chicken

Lemon is widely grown all over the world and found in abundance in India, Sri Lanka, Malaysia, Mexico and West Indies. Unripe lemons are green in color and when they mature, the color chances to a deep yellow. Lemon is a must in the kitchen, whether for cooking or using as a household natural cleaning product.

Today's recipe uses lemons and oregano to make a fabulous rub on chicken. You can either grill it on an outdoor or indoor grill and serve it will a nice fresh salad to complete the meal.

Greek Chicken 

4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tablespoons chopped fresh parsley

Prepare grill.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. 
Place chicken on a grill rack coated with cooking spray, and grill 3-5 minutes on each side or until chicken is done.
Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

Greek farmers' salad: 
Combine 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon extra virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper, and 2 minced garlic cloves, stirring with a whisk. Combine 3 cups coarsely chopped English cucumber, 2 cups halved cherry tomatoes, 1 cup chopped yellow bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup halved kalamata olives. Drizzle dressing over salad, toss to coat. Serve with lemon wedges.

Happy Friday!
Creativity Bug ~ Sue


our home to yours said...

mmmmmm, sounds good.

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