JUNE 15, 2021
Hi everybody!
Welcome to Week 2.
Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.
CHICKEN WITH OREGANO AND ROSEMARY
- ¼ c. extra virgin olive oil
- ¼ c. freshly squeezed lemon juice
- 1 TBS Dijon mustard
- 3 large cloves garlic, finely minced
- 1 TBS fresh rosemary, minced
- 1 tsp fresh oregano, minced
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 6-8 boneless skinless chicken breasts
- Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
- Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
- Remove the chicken breasts from the marinade to a platter.
- Spoon a little extra marinade over the chicken.
- Season both sides of the chicken breasts with salt and pepper.
- Grill or saute for 4-6 minutes on each side.
- Use an instant-read thermometer to check the internal temperature of the chicken. Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
- Allow the chicken to rest, covered, for 3-5 minutes.
- Serve warm
HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.
I hope you enjoy this dish and all your lovely veggies.
Have a delicious week!
Best,
Judi