I rarely find a CL recipe we don't like, but this is one. The lemon and herbs are nice, but the chicken was dry and, despite the broiling, rather pale. The broiler also dried up what might have been some liquid--I would not call it a sauce--which made it more dry. I think we like chicken breast with some carmelization to it. In retrospect, I'd brown the breasts in some oil or butter first, then bake. I also think it needs a touch of sweetness, but I'm not sure what would fit the "Greek" profile here. I won't make this again.
Chicken with Olives and Lemons
Briny olives and tart lemons combine with fresh herbs for a Mediterranean-influenced chicken dish. Serve with hot cooked orzo.
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Total: 46 Minutes
- Calories: 271
- Fat: 7.5g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1g
- Protein: 40.7g
- Carbohydrate: 9.9g
- Fiber: 1.3g
- Cholesterol: 99mg
- Iron: 2.2mg
- Sodium: 255mg
- Calcium: 54mg
- 2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons minced fresh garlic
- 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
- Cooking spray
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 15 oil-cured olives, pitted and sliced
- 1 large shallot, sliced
- 1 lemon, thinly sliced
- 1. Preheat oven to 400°.
- 2. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes.
- 3. Remove chicken from oven. Preheat broiler to HIGH.
- 4. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
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