One of the few things I love when it comes to cooking is trying new recipes and trying foods from different regions. I love Greek food, since I moved back I have not been able to find one Greek restaurant close to me like I did in Washington State. I made this recipe a while back when we were doing a Greek food challenge among the Field Editors.
- 6 Chicken breasts ( cutlet style)
- 1 – 2 lemons, zest + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- ½ tsp salt
- 1/4 tsp pepper
Combine the ingredients the marinade in a zip lock bag and place the chicken in. Best to do this over night. if not possible 30 mins is ok.
Remove chicken from marinade, but reserve the Marinade.
Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
For this dish I also like to pair it with a white rice seasoned.
2 cups of Jasmine rice ( uncooked)
2 3/4 cup of Chicken broth
1/2 cup of Water
1½ tbsp olive oil, separated
1 onion , finely diced
1 tbsp dried oregano
¾ tsp salt
Black pepper to taste
in a Large pot, bring to a boil the water and chicken broth, add the rice and cook for 5 mins boiling then reduce the heat to low and cover for 20-30 minutes. While the rice is cooking heat 1 tbsp olive oil in the a skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and if you have left over marinade add that as well. Add cooked rice and let it cook on a medium low heat enough for the rice to absorb the flavor and serve garnishing with lemon zest and chopped parsley.
First time I made this I did it with normal chicken breast in stead of pounding them out thinner. It took a it longer to cook and got a little browner then I wanted, but still really good.