from Guideposts magazine, 2007
Ingredients
2 boneless chicken breasts halved
1 1/2 tsp. sea salt
1/2 cup fresh lemon juice
1 cup halved and thinly sliced red onion
1 1/2 cups fresh orange juice
2 tbs. extra virgin olive oil
2 tsp. dried oregano
2 tbs. capers, rinsed
1/4 cup pitted kalamata olives, halved lengthwise
Directions
Preheat oven to 375 degrees fahrenheit. Marinate the chicken breast with 1 tsp. salt and 1/4 cup of the lemon juice for a minimum of 30 minutes and up to two hours. Rinse the chicken and pat dry. Sprinkle each chicken piece with 1/4 tsp. salt. Spread the onions in the bottom of a shallow baking dish. Add the orange juice and place the chicken breasts on top of the onions. Whisk together the remaining 1/4 cup lemon juice, the olive oil and oregano. Drizzle over the chicken. Sprinkle the garlic and capers over the chicken. Add the olives to the pan juice (don't put them on top, or they will leave their mark). Bake uncovered until the juices of the chicken run clear, about 30 minutes. Transfer the chicken to a serving platter with the pan juices, olives, and capers.
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