This is another winner from My Kitchen Cafe ...we LOVED it!!! I will use less salt next time, but the overall flavor was SOOO good! I doubled the recipe and can't wait to use the leftovers in her Lemon Cream Pasta later in the week!Ingredients:
Juice of 1 lemon, approximately 3 T
3 T olive oil
1 t minced garlic, about 2 medium cloves
1 t salt (I recommend only using 1/2 t.)
1/4 t pepper
1/2 t dried oregano
1 pound chicken breasts
Directions:
-Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight.
-Grill (or cook in frying pan).
-Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
I made this last week & we LOVED it, too! I used the leftovers in a salad the next day and it was so yummy!
ReplyDeleteThis looks so good. I am going to give it a try!
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