Tender chicken breasts marinated in lemon and herbs and then baked in the oven. This entree is easy, healthy, and delicious. I served it with a side of cabbage salad and roasted baby potatoes.
The chicken remained juicy and flavorful. I think this marinade will be revisited during the summer months with the chicken going onto the grill rather than in the oven.
I can't believe we are already to Palm Sunday weekend. Granted Easter is very early this year so Palm Sunday is tomorrow, March 24th. It is also my mother-in-law's heavenly birthday. Happy Birthday Mom. We love and miss you every day.
Mom always had a smile on her face. All who knew her called her "Jolly Jane". She loved to laugh, tell jokes, play cards and bingo, and go to the casino. I hope she is having a great celebration today with her family and friends up in Heaven.
I paired this dinner with a bottle of Falanghina wine from Donkey and Goat, a winery located in Monterey, that I received from my friend Camilla of Culinary Cam. Falanghina is an ancient Greek grape, now used mostly in Italy.
It is acidic, light, and crisp. It paired very well with the dinner and it made me miss my friend and yearn for another trip to the west coast.
This week is going to be a busy one. We will be spending most of our time preparing for Easter, both at home and at church.
Tonight, we will be attending Mass for Palm Sunday. We will go out for dinner afterward. On Wednesday we have our final choir practice before the Triduum begins on Holy Thursday. Mass on Thursday is in the evening. I will be spending the day at the hospital. My Marina is having her gallbladder removed. Friday Mass is at 3 pm. Saturday, Easter Vigil, starts at 8:30 pm. Sunday I will be home preparing our Easter Feast while Frank sings at the 11:30 Mass.
I'm exhausted just thinking about it LOL. In between Masses we will be shopping, cooking and cleaning. Dinners around here will be quick and easy prep, carry out, and/or restaurants.
What's on your menu this week?
Saturday
Out for Dinner after Mass
Sunday Supper
Meatless Monday
Creamy Spinach and Artichoke Pasta
Tuesday
Leftover Chicken and Dumplings
Wednesday
Hamburgers
Thursday
Out for dinner before Mass
Friday
Out for dinner after Mass
Yield: 4 servings
Greek Chicken
Tender chicken breasts marinated in lemon and herbs and then baked in the oven.
Prep time: 5 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 30 M
Ingredients
- 1/2 c. olive oil
- juice and zest of one lemon
- 4 cloves garlic, minced
- handful of parsley leaves, chopped
- 1 T. oregano, crushed
- salt and pepper, to taste
- 4 (6 oz) boneless, skinless chicken breasts
Instructions
- Place the oil, lemon juice, lemon zest, garlic, parsley, oregano, salt and pepper into a large plastic bag that seals. Shake to combine.
- Add the chicken breasts, seal the bag, pressing to remove the air. Massage the chicken so it is covered with the marinade and place in the refrigerator for 2 hours.
- Empty contents of the bag into a baking dish and bake in a preheated 450* oven for about 25 minutes, basting occasionally, until the chicken reaches an internal temperature of 165*.
Notes
Adapted from a recipe found in Country Living.
Nutrition Facts
Calories
377.29Fat (grams)
30.03 gSat. Fat (grams)
4.39 gCarbs (grams)
2.43 gFiber (grams)
0.64 gNet carbs
1.78 gSugar (grams)
0.28 gProtein (grams)
24.35 gSodium (milligrams)
181.52 mgCholesterol (grams)
72.32 mg
Property of A Day in the Life on the Farm
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