Lemon Chicken Oregano

Hello...It's Sunday and time for an idea for Sunday Dinner...Lemon Chicken Oregano.
 

There is not much to say...It's what I like to call, "Elegant Comfort Food.." Check it out-

INGREDIENTS:

¼ cup lemon juice 

2 tablespoons olive oil 

1 clove garlic, minced 

1 teaspoon ground oregano 

½ teaspoon salt 

½ teaspoon ground black pepper 

4 (4 ounce) skinless, boneless chicken

DIRECTIONS:

Step 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight. 

 Step 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. 

 Step 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DON'T SWEAT THE TECHNIQUE-

If grill not available place chicken breasts in broiler pan and broil in the oven for 5 minutes on each side. 

ENJOY!

Spankatovia, A Nice New years Recipe

 

Okay...the name of this alone should peak your interest.....I know it did mine...

Prep Time:30 Minutes

Cook Time:1 Hour

Ready In:1 Hour & 30 Minutes

INGREDIENTS:

5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry

6 eggs

1 cup chopped fresh dill leaves

1 large onion, chopped

1 pound crumbled feta cheese

1/2 pound cottage cheese

1 teaspoon ground black pepper, or to taste

8 sheets phyllo dough, thawed

3 tablespoons olive oil, divided

sour cream for garnish (optional)


DIRECTIONS:


1.Preheat oven to 375 degrees F (190 degrees C).

2.Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.

3.Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.

4.Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.


At best this is something nice and different to serve the next time you have that dinner party.....I don't even know what to tell you to have with this.....but enjoy!