Mixx a Meal Recipes provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO


Marinated Grecian Chicken Breasts

8 boneless, skinless Draper Valley chicken breast halves
½ cup extra-virgin olive oil
½ cup fresh lemon juice
Grated peel of 1 lemon
2 large cloves garlic, peeled and minced
2-3 tablespoons Cavender's Greek Seasoning

Trim the breasts of any loose fat; rinse them under cold running water and pat dry with paper towels. Place the breasts in a large, resealable plastic bag or a shallow, non-reactive baking dish. Mix all the ingredients and pour the marinade over the breasts in the bag or dish. Cover the dish or seal the bag and refrigerate for 2 to 6 hours, turning the breasts occasionally to coat in the marinade. Prepare medium-hot fire in a charcoal or gas grill. Remove the chicken breasts from the marinade; discard the marinade. Place the breasts on a well-oiled grid for 10-12 minutes or until done, turning once after 5 minutes. To test for doneness, cut into the breasts; meat should be white and moist with no sign of pink.

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