Marinated Lemon Chicken
Yield
8 servingsPrep
20 minCook
25 minReady
1 daysLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
olive oil, extra-virgin
|
|
| 8 | large |
chicken breasts
|
*
|
| 6 | each |
garlic cloves
crushed |
|
| 2 | each |
lemons
juiced |
|
| 2 | tablespoons |
oregano
chopped |
*
|
| ⅛ | teaspoon |
white pepper
|
|
| 4 | ounces |
feta cheese
cut into 8 slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
olive oil, extra-virgin
|
|
| 8 | large |
chicken breasts
|
*
|
| 6 | each |
garlic cloves
crushed |
|
| 2 | each |
lemons
juiced |
|
| 3E+1 | ml |
oregano
chopped |
*
|
| 0.6 | ml |
white pepper
|
|
| 115.6 | ml/g |
feta cheese
cut into 8 slices |
|
Directions
In a large pan place the olive oil.
Add the chicken breasts and coat them well with the oil.
Spread the garlic on both sides of the chicken.
Sprinkle the lemon juice over the chicken.
Sprinkle on the oregano and white pepper.
Cover the pan and place it in the refrigerator.
Marinate the chicken for 24 hours.
Charbroil the chicken for 5 to 6 minutes on each side, or until it is done.
Brush the chicken with the marinade the entire time that you are cooking it.
Place the broiled chicken on a large serving platter.
Put a piece of feta cheese on top of each chicken breast.
