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Grilled Chicken Tenders with a Greek Marinade
Bowe Family, Reading, MA
“Meghan and her sisters particularly love this recipe because the leftovers are so easy to incorporate into another meal during the week. The marinade goes together quickly and the ingredients are simple. You can double the recipe and enjoy leftovers in sandwich- es, salads and pasta dishes.” Susan and Brian Bowe
INGREDIENTS PREPARATION
Serves 4
10 chicken tenders
1⁄2 teaspoon garlic powder Salt
Ground black pepper
1⁄4 teaspoon dried basil
1⁄4 teaspoon dried oregano 1⁄4 teaspoon dried parsley 1⁄4 cup canola oil
2 tablespoons fresh lemon juice
1. Put the chicken tenders in a baking dish or other container.
2. In a bowl, whisk together the garlic powder, a pinch each of salt and pepper, the basil, oregano, parsley, oil and lemon juice. Pour the marinade over the chicken. Cover and refrigerate for at least 5 hours or up to 1 day, turning the chicken occa- sionally in the marinade.
3. Prepare a grill for di- rect-heat cooking over me- dium-high heat, or preheat a stovetop grill pan over medium-high heat.
4. Remove the chicken from the marinade. Place the chicken on the grill or grill pan and cook, turning once, until nicely grill-marked
and cooked through, 4 to 5 minutes per side.
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