Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2006
Lemon Oregano Merinade:
Lemon Oregano Marinade: In large bowl, whisk together lemon juice, oil, oregano, garlic, salt and pepper; transfer 1 tbsp (15 mL) to small bowl. Set aside.
Place chicken between plastic wrap; pound with meat pounder or bottom of heavy saucepan to generous 1/4-inch (5 mm) thickness. Add to large bowl of marinade, turning to coat. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 8 hours.)
Meanwhile, add tomatoes and olives to small bowl; toss to coat lightly. Let salad stand for 15 minutes.
In large skillet, heat oil over medium-high heat; fry chicken, in 2 batches and turning once, until no longer pink inside, about 8 minutes. Transfer to warmed platter. Spoon tomato salad over top; sprinkle with feta.
Nutritional facts <b>Per serving:</b> about
- Sodium 328 mg
- Protein 32 g
- Calories 242.0
- Total fat 11 g
- Cholesterol 82 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 9.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 23.0