Greek Chicken
Apr 26, 2007 13:53:02 GMT -8
Post by jjg on Apr 26, 2007 13:53:02 GMT -8
Greek Chicken - makes 2 servings
1 tablespoon lemon juice
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh oregano -or- 1/4 teaspoon oregano leaves
7 ounces chicken cutlets, thinly sliced
dash pepper
1. In medium glass or stainless steel mixing bowl place first 4 ingredients, stirring to combine. Add chicken and turn to coat with marinade. Cover and refrigerate for at least 1 hour or overnight...**I marinaded for 1 hour and it was very tasty, I can only imagine that over-night would be really, really good.
2. Spray 9 inch nonstick skillet with nonstick cooking spray; add chicken to skillet, reserving marinade, and cook over high heat until chiken is no longer pink, about 1 1/2 minutes on each side.
3. Add reserved marinade and pepper to skillet and bring to boil; cook for 1 minute.
Each serving provides: 1 fat, 2 1/2 proteins
per serving: 156 calories, 23 g protein, 6 g fat, 2 g carbohydrate, 20 mg calcium, 67 mg sodium, 58 mg cholesterol, trace dietary fiber
1 tablespoon lemon juice
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh oregano -or- 1/4 teaspoon oregano leaves
7 ounces chicken cutlets, thinly sliced
dash pepper
1. In medium glass or stainless steel mixing bowl place first 4 ingredients, stirring to combine. Add chicken and turn to coat with marinade. Cover and refrigerate for at least 1 hour or overnight...**I marinaded for 1 hour and it was very tasty, I can only imagine that over-night would be really, really good.
2. Spray 9 inch nonstick skillet with nonstick cooking spray; add chicken to skillet, reserving marinade, and cook over high heat until chiken is no longer pink, about 1 1/2 minutes on each side.
3. Add reserved marinade and pepper to skillet and bring to boil; cook for 1 minute.
Each serving provides: 1 fat, 2 1/2 proteins
per serving: 156 calories, 23 g protein, 6 g fat, 2 g carbohydrate, 20 mg calcium, 67 mg sodium, 58 mg cholesterol, trace dietary fiber