Grilled Greek Chicken

Ingredients:

½ cup of red wine vinegar

¼ cup extra-virgin olive oil

1 lemon juiced (5 tablespoons of bottled lemon juice)

2 tablespoons of oregano

2 tablespoons of minced garlic

2 tablespoons of Dijon mustard

1 teaspoon of salt

1 teaspoon of onion powder

1 teaspoon dried basil

1/8 teaspoon of ground black pepper

2 pounds of chicken breast cutlets

First, you whisk together the vinegar, extra-virgin olive oil, lemon juiced, oregano, garlic, mustard, salt, basil, and pepper. Then you add the chicken and turning to coat. Cover and refrigerate for 2 hours or up to overnight. Then you take chicken at let it stand at room temperature 30 min then drain and discard the marinade. Then preheat a grill to medium high heat (350 to 400 degrees) then grill it until a meat thermometer is inserted in the thickest part get to 165 degrees let stand for 5 min before serving.

Then there is a salad that goes with it. 

Ingredients:

½ cup of extra virgin oil

¼ cup of red wine vinegar

1 tablespoon of minced garlic

1 teaspoon of salt

1 teaspoon of ground black pepper

½ (16 ounce) box whole wheat pasta shells

1 (8 ounce) jar marinated artichoke hearts, drained well and quartered

 1 cup of crumbled feta cheese

1 cup halved cherry tomatoes

1 cup of sliced English cucumber

1 cup diced yellow pepper

½ cup thinly sliced red onion

3 cups of regular lettuce

First, you whisk together the oil, vinegar, garlic, salt, pepper. You cook the pasta according to the directions on the box. You then add the tomatoes, cucumber, bell pepper and onion and the sauce.  Then you arrange the lettuce on a serving platter and top with the pasta mixture then on top you put the grilled creek chicken thinly sliced. Serve immediately and enjoy. My sister, Amalee really liked and she even tried a tomato. This recipe can be found in Paula Deens magazine May/June 207 page 62.