Lemon Chicken

"My mother always made this with oregano, but one year my wife planted rosemary in the garden. We had rosemary on everything, including this chicken. My wife loves rosemary, I love oregano, so we alternate. It's according to taste." Al Viola

• 4 skinless, boneless chicken breasts
• 1 cup fine bread crumbs
• 4 tablespoons grated, mixed romano/parmigiano cheese
• Freshly milled black pepper

MARINADE

• 1/2 cup extra virgin olive oil
• Juice of 2 lemons
• 2 teaspoons dried oregano or 1 tablespoon fresh rosemary

METHOD

Combine marinade ingredients in a mixing bowl large enough to hold the chicken. Whisk until well combined.

Carefully slice chicken breasts in half. Flatten breasts, one at a time, on a wooden board between 2 sheets of heavy freezer paper until the meat is approximately 1/8 inch thick.

Put meat in marinade, coating each slice well. Cover with plastic wrap. Allow chicken to marinate for a minimum of six hours, preferably overnight.

Combine bread crumbs, cheese and black pepper. Coat each chicken slice with the mixture.

Grill chicken about 4 inches from broiler flame until golden, about 7 - 8 minutes. Turn and brown second side.

Serves 4- 6

recipe from www.inmamaskitchen.com

Contributor: Al Viola for Helen Viola

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