HERB GRECIAN CHICKEN WITH OREGANO – TARRAGON – BASIL – THYME – GARLIC ROLLED IN GARLIC – HERB BREADCRUMBS & TOPPED WITH LEMON SLICES IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano, tarragon, basil, thyme (one-quarter teaspoon each)

–garlic (minced, bottled, 1 tablespoon)

–garlic – herb breadcrumbs (one-third cup, boxed)

–lemon (fresh, 1, sliced)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in the breadcrumbs and shake well.  Place in a covered baking dish.

2 – Pour in the white wine.  Season the chicken with oregano, tarragon, basil, thyme, and minced garlic.  Use a few drops of olive oil.  Top with sliced lemon (slice refrigerator cold with a very sharp knife).

3 – Microwave on high for 8 and one-half minutes.  When finished, test a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken inspired by The Manship restaurant, Jackson, Mississippi.

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CHICKEN GRECIAN SUPREME WITH OREGANO – FETA – SLICED ONION – BLACK OLIVES – MINCED GARLIC – FRESH TOMATO – ORANGE ZEST – OLIVE OIL IN WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–oregano (1 teaspoon, bottled)

–feta cheese (one-eighth cup)

–onion (one-half, medium, sliced)

–black olives (half a small can, drained)

–minced garlic (in a jar, 1 tablespoon)

–tomato (fresh, 1, small, chopped)

–orange zest (1 teaspoon, bottled)

–olive oil

–salt and pepper

–white wine (one-quarter cup)

1 – Place the chicken in a covered baking dish with the white wine.  Season the chicken with salt, pepper, oregano, and orange zest.  Place sliced onions, black olives, minced garlic, and chopped tomato on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 8 minutes.

3 – Serve the chicken and vegetables hot.

–chicken adapted from Nick’s Bistro, recipe for Greek chicken (from the web).

A Simple Dinner:  LEMON – OREGANO CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS

Note:  This is an easy variation on traditional Grecian chicken.

For 4:

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs (boxed)

–lemon (1, fresh, sliced)

–oregano (bottled or fresh)

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish (no water).

2 – Season the chicken with oregano.

3 – With a very sharp knife, slice a lemon.  Place the slices atop the chicken.  Then add a few more drops of olive oil (if desired).

4 – Microwave on high for 8 minutes.  When finished, cut into one piece of chicken near the center of the dish to test doneness.  If not done, replace in microwave for 1 and one-half minutes (approximate).

–variation original, based on traditional Grecian recipes.

GRECIAN CHICKEN & POTATOES WITH OREGANO & GREEN ONIONS IN LEMON & BROTH SAUCE / CAESAR SALAD WITH ROMAINE LETTUCE – BROCCOLI FLORETS – PARMESAN / BACON – FLAVORED ZIPPER PEAS

–4 chicken tenderloins or breast strips

–potato (1, medium)

–oregano (fresh if possible)

–green onions (3 stalks)

–lemon juice

–chicken broth (non-fat, low sodium)

–romaine lettuce

–broccoli florets (half a head, florets only)

–Parmesan cheese (shredded)

–Caesar salad dressing (I use Paul Newman’s creamy Caesar)

–zipper peas (frozen)

–Bac’n pieces (soy bacon)

–salt and pepper

–olive oil

1 – Place one and one-half cup of peas in a slow cooker with water just to cover.  Season with 1 teaspoon of salt and a little olive oil.  Sprinkle Bac-n pieces on top.  Stir.  Cook on low for 5 and one-half hours, or on high for 3 and one-half hours.  When finished, keep on warm until time for dinner.

 

2 – Break off 6 romaine leaves.  Rinse and pat dry with paper towels.  Break into bite-sized pieces.  Wash and remove florets only from half a head of broccoli.  Place the romaine and the broccoli in a mixing bowl.  Add a generous amount of Parmesan cheese.  Season with salt and pepper.  Just before serving dinner, add creamy Caesar salad dressing to taste.  Stir well.

3 – Wash and cut the potato, skin on, into 1-inch pieces.  Place in a covered baking dish with 1 inch of chicken broth.  Season with salt, pepper, garlic powder, paprika, lemon juice, oregano, and olive oil.   Microwave on high for 5 minutes.  Then nestle the chicken amid the potatoes (keeping potatoes uncovered).  Season the chicken with salt, pepper, garlic powder, lemon juice (a generous squirt), oregano, and olive oil.  Place 3 stalks of chopped green onions on top.  Microwave on high for 5 and one-half minutes.

4 – Serve the salad as a first course.  Then serve the chicken and potatoes hot, with the peas as a side.

–chicken and potatoes adapted from Taste of Home web site (a recipe from the Grecian Steak House, Sikeston, Missouri); salad and peas original.

GRECIAN CHICKEN WITH OREGANO & LEMON / QUINOA / ARUGULA – SPINACH SALAD WITH STRAWBERRIES, FETA, & PECANS IN HONEY – LEMON DRESSING /

–4 chicken tenderloins or breast strips

–oregano (fresh if possible)

–lemon juice

–lemon pepper (a prepared spice)

–garlic powder

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–arugula – spinach mix (packaged)

–strawberries (4 or 5)

–feta cheese

–pecans (one-third small packaged, diced)

–honey

 

1 – Place chicken in a covered baking dish.  Add one-fourth cup of chicken broth and a dash or two of lemon juice.  Season the chicken with oregano, garlic powder, lemon pepper, salt, pepper, and olive oil.  Set aside.

2 – Place two-thirds cup of quinoa in a large, wide-mouthed baking dish.  Add one and one-third cup of chicken broth.  Season with olive oil.  Cook for 6 minutes on high in the microwave; then cook for 9 minutes on 50 percent power.

3 – Add one-third package of arugula – spinach mix to a mixing bowl.  Slice strawberries and add to the bowl.  Add pecans and one-third small cup of feta cheese.  Stir gently.  Add 2 tablespoons of honey to the salad, plus 2 squirts to lemon juice, and then olive oil to taste.  Stir.

4 – Cook the chicken for 5 minutes in the microwave on high.

5 – Serve the salad cold while the chicken is cooking; then serve the chicken on top of the quinoa.

–chicken adapted from my husband Paul’s recipe (gleaned from a Greek restaurant years ago); salad and quinoa original.