I was having a hankering for a dish I’ve had in Guelph at the Greek Gardens, so I decided to attempt to re-invent it, more or less. It turned out YUM, and it’s ridiculously easy. Approximately, it goes like this…

2 chicken breasts (now, these are Farmers’ Market breasts, so more like four regular-sized ones)
1 cup olive oil
1/2 cup lemon juice
5 cloves garlic, finely minced (less if you’re not a garlic whore like me)
1 1/2 tsp oregano (I used the stuff we grew and crushed it in my hand, so if you have store-bought stuff you might need more)
1/2 tsp black pepper

Stir til mixed up. Stab the breasts a few times with a fork to allow for better marinading, put them in a bowl with the marinade (ideally there’s enough marinade to mostly cover them), and put in the fridge covered in Saran wrap (else your fridge will reek of garlic). The cold will thicken the oil, so it’ll coat the breasts nicely. Since my chicken wasn’t entirely thawed, I marinated the breasts for almost 24 hours, but you don’t need to do it that long (though the longer the better, far as I’m concerned). Grill (alas, the bbq is put away for the winter) or bake at about 375F for about 45 minutes (until no longer pink in the middle, anyway).

Serve with rice, maybe a Greek salad or some grilled veggies. HOLY CRAP is it good. 🙂

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