Monday, May 13, 2013

Grub It Up: Bomb-A Lemon Chicken with Olives

There is no question that I inherited my taste buds from mom. If it involves goat cheese, avocado, briny olives or sourdough bread (or really any other crusty bread. OK, FINE, any carbohydrate really), I'm in. So this Cooking Light "Chicken with Olives and Lemons" was a homerun in my book. I had to rename it, though. CL's name does not do this justice. Kane doesn't like olives, but mom picked his off ahead of time and he didn't say word one (and sometimes he can throw a fit about non-regulation food items touching his dinner) -- the chicken really was that good. Mom served ours with herbed orzo (a pasta shaped like rice? that's like a total twofer).

Bomb-A Lemon Chicken with Olives (altered in name only from Cooking Light's "Chicken with Olives and Lemons")

- 2 tsps grated lemon rind
- 1/4 cup fresh lemon juice
- 1 tbl extra-virgin olive oil
- 1 1/2 tbs minced fresh garlic
- 4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
- cooking spray
- 2 tsps chopped fresh oregano
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp freshly ground black pepper
- 15 oil-cured olives, pitted and sliced
- 1 large shallot, sliced
- 1 lemon, thinly sliced

- Preheat over to 400.

- Combined first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and  the next 4 ingredients (through shallot); top with lemon slices. Bake at 400 for 20 minutes.

- Remove chicken from oven. Preheat broiler to HIGH.

- Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

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