Chef Larry’s Grilled Lemon Chicken

Yield: 4 Servings

Ingredients:

4 each Chicken breast, 5 - 6 oz. each

1/3 cup Olive oil

1 each Lemon, squeezed and strained

1 tsp. Greek oregano leaves

1 tsp. Garlic, minced

1 1/2 tsp. Salt

1/2 tsp. Fresh ground black pepper

For service Chef Larry's Greek Salad (recipe follows)

Method:
Rinse chicken breasts thoroughly under cold running water. Pat dry with paper towels. Place chicken breasts in a large sturdy zip-lock bag. Prepare marinade by combining olive oil, lemon juice, oregano, garlic, salt and pepper. Pour marinade into zip-lock bag with chicken and seal. Carefully turn bag to coat chicken with marinade. Place under refrigeration and allow chicken to marinate for at least 4 - 6 hours. Preheat grill or BBQ. Remove marinated chicken breasts from zip -lock bag and drain well. Place on preheated grill or BBQ and cook until done ( 6- 7 minutes on each side depending on thickness.) Remove and reserve, keeping warm. Prepare Chef Larry's Greek Salad and portion on serving plates. If desired cut Grilled Lemon Chicken into slices and place around Greek Salad and serve.

Chef Larry’s Greek Salad

Yield: 4-6 Servings

Ingredients:

1 head Romaine lettuce, torn

1/4 cup Kalamata olives

1/2 cup Red onion, thinly sliced

1 each Cucumber, peeled and sliced

1 cup Green bell pepper, seeded and sliced

1 cup Tomatoes, large

½ cup Feta cheese

to season Salt

to season Fresh ground black pepper

For the Red Wine Vinaigrette:

1/4 cup Red wine vinegar

2/3 cup Olive oil

to season Salt

to season Fresh ground black pepper

Method:
Prepare Red Wine Vinaigrette by combining red wine vinegar and olive oil. Season with salt and fresh ground black pepper. Mix well and reserve. In a large mixing bowl combine Romaine lettuce, Kalamata olives, red onion, cucumber, bell pepper, tomatoes and feta cheese. Whisk Red Wine Vinaigrette well and add approximately ½ to salad. Season salad with salt and fresh ground black pepper. Toss until salad ingredients are evenly coated adding more dressing if necessary. Serve immediately. Chef Larry’s Notes: Iceberg lettuce may be substituted for Romaine in this recipe.