Lemon Oregano Chicken

I have been craving this dish for months.  My parents used to make this using lamb chops but Kevin is not a fan of lamb.  So, tonight I decided to make the recipe with boneless-skinless chicken breasts.  This substitution definitely payed off.  Kevin said the chicken was definitely blog-worthy

Even today, I can still remember how my mom, dad, sister and I would sit around the table and soak up the juices with a loaf of bread.  Well, tonight, Kevin and I actually sat there and scarfed down a full loaf of french bread and boy was it good!

Now, this is my own recipe so you may need to adjust for taste, as I did.  Some may like more lemon, some may like more oil, some may like more oregano.  Always taste before serving. 

Lemon Oregano Chicken

2 boneless skinless chicken breasts

1 tablespoon oregano

Juice of 2 large lemons

1/2 cup olive oil

2 large cloves garlic; chopped

1/2 teaspoon salt

1/4 teaspoon pepper
Loaf of French Bread

1. Mix all ingredients in a large zip-top bag to make the marinade. Add the chicken breasts and refrigerate for 8 hours.

2.  After marinating for 8 hours, preheat a grill pan over medium-high heat. Remove breasts from marinade and place on grill.  Reserve marinade for au jus.

3.  Cook chicken breasts 3 minutes on first side.  After 3 minutes, rotate the breast 45 degrees and grill for an additional 3 minutes.  This will create the cross marks.

4.  Turn breast over and repeat step 3.  Breast should be cooked through but still juicy.  Make a small slit in the thickest part of the breast and check to see if cooked through.

5.  While chicken is cooking, place marinade in small sauce pan and bring to boil.  Lower heat and simmer for 5 minutes.  Bringing the marinade to a boil will make it safe to eat.  At this point, you will need to adjust ingredients for taste. 

For example, I added 3 tablespoons of additional olive oil, 2 tablespoons lemon juice and about 1 teaspoon salt. 

Serve with a loaf of sliced, warmed french bread.