Yield: 2 servings
|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
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.