Feta and Kalamata Lemon Chicken
Pairs Well With
3/4 cup extra virgin olive oil
1/2 cup + 1 Tablespoon fresh lemon juice
2 Tablespoons finely chopped lemon zest
18 small garlic cloves, chopped
6 Tablespoons chopped fresh oregano
1 teaspoon sea salt of Kosher salt
6 boneless chicken breast halves
6 Tablespoons feta cheese, crumbled
12 Kalmata Olives, pitted and halved
Fresh ground pepper
Combine olive oil, lemon juice, zest, garlic, oregano and salt
Whisk together, marinate chicken in 3/4 of the mixture (about 1 1/2 cups) for a few hours or overnight. Save the remaining marinade to serve over the chicken.
Drain Chicken when ready to cook. Pat dry if grilling.
Grill chicken for about 10 minutes-5 minutes on each side--or you can bake in a 400 degree oven for 15-20 minutes.
Place chicken on a platter or individual plates and spoon over remaining marinade and sprinkle with cheese and olives and some freshly ground pepper.
*if you want extra "sauce" you can boil the drained marinade for 5 minutes and ad to reserved marinade.