A very good light and healthy dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!! - 31 Aug 2005 (Review from Allrecipes US | Canada)
This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I used a teaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again. - 28 Mar 2003 (Review from Allrecipes US | Canada)
Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!! - 28 Oct 2006 (Review from Allrecipes US | Canada)