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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Greek Lemon Chicken Breasts Recipe

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This recipe for Greek Lemon Chicken Breasts is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
1 whole bulb of garlic, cloves chopped
1/3 cup white wine
grated lemon zest from 2 lemons
juice from 1 of the lemons
2nd lemon sliced
1 1/2 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
salt and pepper to taster
4 chicken breasts, skin on (can be boned)
Directions:
Directions:
Preheat the oven to 400º.

On low heat in a saute pan, cook the garlic in the oil until just softened, not browned. Remove from heat and add the wine, lemon zest, lemon juice, oregano, thyme, salt and pepper.

Place the chicken breasts into a casserole or baking pan (sprayed with oil), and pour the mixture over. Top with and tuck in the lemon slices.

Bake for 40 minutes, or until browning on top. Cover with foil and allow to rest for 10 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Couscous with toasted pecans is an excellent accompaniment.

 

 

 

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