Lemon-chicken oregano

Yield: 2 servings

Measure Ingredient
1½ teaspoon Margarine
1 tablespoon Lemon juice
1½ teaspoon Olive oil
1 small Clove garlic, mashed
½ teaspoon Oregano leaves
¼ teaspoon Each salt and pepper
2 \N Chicken cutlets (5 oz each)

Garnish 2 lemon slices and 1 tsp chopped fresh parsley In small saucepan melt margarine; add lemon juice, oil, garlic, oregano, salt and pepper and bring to a boil. Reduce heat to low and let simmer for 1 minute. Transfer to shallow glass or stainless-steel bowl; let cool slightly. Add chicken and turn to coat with marinade. Cover and refrigerate overnight (or for at least 1 hour).

Transfer chicken to shallow baking pan large enough to hold chicken in a single layer; brush with half of the marinade and broil for 4 minutes. Turn chicken over, brush with remaining marinade, and broil until browned, about 4 minutes longer. To serve, transfer chicken to serving platter, top with any pan juices, and garnish with lemon and parsley.

Makes 2 servings


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