Thursday, January 13, 2011

Chicken and Lemon

There is a site that I always go to when I'm looking for good recipes and it is... Today, I wanted to find a recipe for chicken breasts. Believe it or not, I've never cooked/baked/created deliciousness with just whole chicken breasts, so I needed some help. I found this recipe: and loved the idea of marinating chicken in lemon juice. But I am not that experienced with the grill and being as the temperature was in it's normal frostbitten state, I decided that I shouldn't be that brave today.

So I went and talked to Michele. :-) Here is the recipe that she gave me and the one I intend to rave about to everyone I come into contact with in the next two weeks.

1/4 c. olive oil
1/4 c. lemon juice
2 TBSP chopped garlic
1 TBSP oregano
1 tsp salt
dash of cayenne
4 thawed chicken breasts

Combine the first six ingredients in large bowl with lid or bag. Pierce chicken breasts with knife and place in bowl or bag. Make sure the chicken breasts are coated with mixture, then seal it up and place in refrigerator for at least an hour (my schedule dictated 6 hours). When ready to cook chicken, cut each breast into thirds and place on a broiler pan. Broil approx. 4-5 minutes on each side, or until meat is cooked through.

I have never had chicken like this before. It was tangy and a little spicy and Greek all at once. We ate it with Basmati rice (which is, in my humble opinion, the best rice in the whole entire world) and green beans. I think I'm going to cut up the leftover chicken tomorrow and put it in a pasta dish. That sounds rather yummy to me. :-)


ASourceOfJoy said...

Mmmm...this sounds yummy! I'm also just learning how to cook with chicken breasts since we never had them growing up (glad I'm not the only one ;) ). One question about this recipe, though: what do you mean by "broiler pan"? And do you just put the chicken in the pan and stick them under the broiler element in the oven for 4-5 min on each side? I've never cooked meat that way before.

Naomi said...

A broiler pan is two pieces: the top fits into the bottom... the top has slots in it for the drippings to run through. Here is a link: ... hope that helps. :)

I had never cooked chicken under the broiler either! :D I admit I was a little unsure of success but it really does work. I had the rack situated about the middle of the oven. For thicker pieces of chicken, you might want to cut it open partially about half way through cooking. This will help it cook in the middle.

If you make this recipe, make sure and let me know how it turns out. :)

Hadassah's Corner said...

that sounds like lovely chicken. :-) by the way I absolutely "hate" cleaning broiler pans. ugh! LOL!

Naomi said...

Yeah... I'm not real fond of that job, myself. I always try to soak it before hand... the sink isn't big enough, though! :P Oh well. :)