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Recipe: Papadakis Taverna Marinated Lemon Chicken (using chicken breasts, Greek)

Main Dishes - Chicken, Poultry
PAPADAKIS TAVERNA MARINATED LEMON CHICKEN

2 cups Greek virgin olive oil
8 large skinless, boneless chicken breasts
6 garlic cloves, crushed
2 lemons, juiced
2 tbsp chopped fresh oregano
1/8 tsp ground white pepper
4 oz feta cheese, cut in 8 slices

TO MARINATE THE CHICKEN:
In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper.

Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours.

TO COOK THE CHICKEN:
Charbroil the chicken for 5 to 6 minutes on each side, or until it is done.

Brush the chicken with the marinade the entire time that you are cooking it (boil the marinade for a few minutes before using it for basting).

TO SERVE:
Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast.

Makes 8 servings
From: Papadakis Taverna - San Pedro, California
Source: Southern California Beach Recipe: Recipes from Favorite Coastal Restaurants - Malibu to Laguna Beach by Joan and Carl Stromquist Stromquist
MsgID: 1438417
Shared by: Betsy at Recipelink.com
Board: Copycat Recipe Requests at Recipelink.com
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More recipes:
Chicken Breast Recipes

It's Greek to Me!
"This cake is often topped with a honey syrup, but I prefer to "frost" it with Greece's bracing aperitif, ouzo, mixed with lemon juice." - From: The Olive and the Caper
"This recipe comes from Louis Pappas Restaurant, family-owned and operated on Tarpon Springs' sponge docks since 1925." - From: Tampa Treasures Cookbook
"This rolled version of Baklava gives the crunchy, sweet confection a new look, but still delivers exquisite crunch and sweetness." - From: California Walnut Commission
"An extra layer of filo in the center graces the soft filling with satisfying crispness." - From: The Olive and the Caper
"Phyllo, literally leaf in Greek, is available frozen in most grocery stores or fresh from Greek and Middle Eastern bakeries." - From: The Joy of Cooking
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