This was the main course in the Greek cooking class that Chris and I took back in April. I love Greek food and can't wait until my baby herb garden is ready to support this dish!
4 chicken breasts, boneless and skinless
2 cloves garlic, minced
Zest and juice of 1 lemon
1 tsp. fresh oregano, rough chopped
1 tsp. rosemary, minced
1/8-1/4 tsp. cayenne pepper
1/4 C. extra virgin olive oil
Salt and pepper to taste
Lightly pound the chicken with a meat mallet between 2 sheets of parchment paper until uniform in thickness. Place the chicken in a baking dish and set aside while preparing the marinade.
Whisk together the garlic, lemon zest, lemon juice, oregano, rosemary, cayenne pepper and olive oil. Pour the marinade over the chicken and allow for the flavors to blend for 20 minutes or up to 2 hours.
Heat a grill pan over medium heat.
Remove the chicken from the marinade and season with salt and pepper to taste. Grill the chicken on the first side until well marked, about 4 to 5 minutes. Flip and repeat. Continue to cook until the chicken reads and internal temperature of 155 degrees.
Remove the chicken from the grill and allow to rest for about 2-3 minutes. Cut into slices on the bias and serve with Orzo, Feta, Sun Dried Tomato Salad (recipe to follow).
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