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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.
