Lemon-chicken Oregano Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Margarine,
1/2 tsp: Oregano leaves,
1 tbsp: Lemon juice,
1/4 tsp: Each salt and pepper,
1 1/2 tsp: Olive oil,
2: Chicken cutlets, 5 oz each
1 small: Clove garlic, mashed
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry