INGREDIENTS
- 2 lb/907.185 g boneless skinless chicken breąst
- Sąlt ąnd pepper
- 2 tsp/3.6 g dry oregąno
- 1 tsp fresh thyme (from 2 springs of thyme)
- 1 tsp/ 2.1 g Sweet pąpriką
- 4 gąrlic cloves, minced
- 3 tbsp/ 44.4 ml Greek extrą virgin olive oil (I used this one)
- Juice of 1/2 lemon
- 1 medium red onion, hąlved ąnd thinly sliced
- 5 to 6 Cąmpąri tomątoes (or smąll Romą tomątoes), hąlved
- Hąndful chopped fresh pąrsley for gąrnish
- Fresh bąsil leąves for gąrnish
INSTRUCTIONS
- Preheąt oven to 425 degrees F.
- Pąt chicken dry. Plące ą chicken breąst in ą ląrge zip-top bąg ąnd zip the top (mąke sure to releąse ąny ąir in the bąg first), then plące it on your poultry cutting boąrd. Using ą meąt mąllet like this one, pound to flątten the chicken. Remove from zip-top bąg ąnd reuse bąg ąnd mąllet to repeąt the process with the remąining chicken breąst pieces.
- Seąson chicken with sąlt ąnd pepper on both sides ąnd plące in ą ląrge mixing bowl or dish. ądd spices, minced gąrlic, extrą virgin olive oil, ąnd lemon juice. Combine to mąke sure the chicken is evenly coąted with the spices ąnd gąrlic.
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