Grill this tasty chicken after marinating it in a lemon-olive oil marinade with Italian herbs. Easy peasy on a warm day. I served it with grilled eggplant salad
served it with grilled eggplant salad, linguine or spaghetti with a bit of grated Parmesan on top.
Juice of one large lemon
1/4 cup EVOO
Several grinds of black pepper and of garlic-onion salt
Several shakes of red chili pepper flakes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 sprig rosemary, minced
1 sprig fresh oregano (optional but nice), minced
3 cloves garlic, minced
2 thin-sliced chicken breasts
Combine marinade ingredients in a plastic or glass container. Immerse chicken in it and marinade for 1 or 2 hours. Heat grill to high and place chicken on it. Turn grill to medium. Flip chicken over when one side is cooked, then pour a little marinade on it and cook the other side. Chicken should be brown but not dry.
Serve with pasta. Nice paired with grilled eggplant salad and chopped artichoke hearts and sprinkled with Parmesan.