Tuesday, March 6, 2012

Supper Tonight

Grilled Greek Chicken

Marinate 1.5 to 2 lbs. of chicken tenders or boneless/skinless breasts in:
1 cup red wine vinaigrette (I use Wish-Bone's),
1 T. chopped fresh oregano, and
1/2 teaspoon salt.
I marinated the chicken tenders for 8 hours.
Remove from marinade and grill, turning once, until cooked through.

Meanwhile, halve 1 lb. cherry or small mixed heirloom tomatoes.
Toss tomatoes, 2 T. red wine vinaigrette, and 1/2 t. salt in a med. bowl.
Lower grill temp. and sear tomatoes on a skewer for a couple of minutes.
Return tomatoes to bowl and toss with 1/2 T. torn fresh oregano.

Transfer chicken to a platter. Spoon tomatoes alongside chicken. Crumble and sprinkle about 1.5 oz. feta cheese plus additional fresh oregano over tomatoes.


~originally posted in 2009