TASTE
Lemon, oregano make chicken zesty
| • | Classic crab diversified |
Associated Press
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Chicken takes to the grill as tastily as just about anything else that people love to cook out. Happily, it's easy to find ways to make mouthwatering dishes that are healthy for the family, too — recipes are available.
For example: Cooking Light magazine's "Chicken" cookbook (Oxmoor, 2006, $17.95) packages 58 recipes, with a defined focus: "To eat smart, be fit, live well."
Among the offerings is this lemon and oregano-rubbed chicken recipe. As with all the recipes in this orderly book, it's laid out on one page, along with notes on techniques, nutrition details and a small photo; a full-page photo runs on the facing page.
For this recipe, the editors recommend pounding the chicken breasts with a meat mallet or rolling pin until they're thin, because the increased surface allows you to use even more of the flavorful rub. Using the pounding technique on the chicken not only tenderizes the meat but also shortens the cooking time and gives the appearance of a heartier portion.
Don't use more than the amount of lemon rind called for, they warn — it can make the dish bitter instead of tart. One medium lemon will yield at least 1 teaspoon grated rind.
LEMON AND OREGANO-RUBBED GRILLED CHICKEN
Prepare grill. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind with olive oil, oregano, salt and pepper to taste, minced garlic and 1/4 teaspoon of water to form a paste. Rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until done. Remove from heat. Squeeze 1 lemon wedge over each chicken breast half. Garnish with minced parsley, if desired.
Makes 4 servings.
