These luscious oregano leaves grow abundantly in our garden.
It's been a while now that i'm actually thinking of using them for marinade
so when I saw this recipe from the October 2011 issue of Yummy magazine
I decided to make it.
The recipe actually calls for dried oregano but I used the fresh ones.
The rich flavor of lemon and oregano worked well with the chicken.
My Hubby totally liked it!
You will need:
- 6 chicken breast fillets, skin on
- 1¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons lemon juice, about 2 lemons
- 3 tablespoons fresh oregano or 3 teaspoons dried
- 1½ tablespoons butter, divided
- 1½ tablespoons olive oil, divided
- lemon slices for garnish (optional)
- marjoram or oregano leaves for garnish (optional)
Preparation:
Step 1: Season chicken fillets with salt and pepper. Add lemon juice and oregano. Marinate
for 30 minutes to 1 hour. Drain, reserving the marinade.
Step 2: To cook:
Heat a grill pan over medium-high heat. Add butter and oil.
Step 3: Sear chicken, skin side down. Leave skin to brown for about 5 to 7 minutes. Flip
chicken and cook again for about 5 to 7 minutes or until chicken is cooked through.
Step 4: Remove chicken pieces from the pan and place on a serving plate. Pour the reserved
marinade into the pan and simmer until reduced.
Step 5: Pour sauce over chicken and serve with lemon slices. Sprinkle with marjoram and
oregano leaves, if desired.
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