I distinctly recall seeing a very appetising image of a Lemon herb chicken preparation in a magazine few years ago and the underlying truth about food was reasserted – people eat with their eyes. Every sharp edge on that chicken glistened with the marinade. The lettuce, though out of focus, lightly cradled the chicken fillet. Instantly, I knew that this dish would be among my all time favourites. It also most definitely had to be among the thanksgiving week specials. So, I tried preparing it for the first time. My wife correctly advised me to let the chicken sit in the marinade longer than I had originally planned (aren’t they always right….?), and that really got it all juiced up.
I cooked two breast pieces with the intention of preserving one later for dinner. But once I started eating it, I simply could not resist and ended up having both pieces for lunch.
Try it out, it’s very simple, quick to prepare and has few ingredients.
2 chicken breast pieces – boneless and skinless
2 tbsp olive oil
½ tsp oregano seasoning
Salt and pepper
Pound the chicken lightly for less than a minute and squeeze half the lemon on it. Season it with salt and pepper and let it sit for about an hour in the refrigerator.
In a skillet heat 2 tbsp olive oil and when hot place the chicken in it. Sprinkle the oregano seasoning and cook on each side for 5-10 minutes. You’ll notice the juices beginning to run dry. That’s it!