Lemon-chicken oregano
2 servings
Ingredients
| Quantity | 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 | Chicken cutlets (5 oz each) | |
Directions
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.