Mediterranean Chicken

I have learned so much in my cooking from experience, food shows and talking with friends.  One of the biggest learning experiences is how to make meat flavorful and moist.  This recipe takes advantage of a marinate and then uses the marinate to create a reduction sauce to infuse the chicken one last time before serving.  Now I know that may sound fancy or make me sound like I think I am a chef.  Not the case.  Any of us can learn a few simple techniques to make great dinners.  In this case, planning ahead meant I could marinate the meat for 24 hours.  Then, after about 3/4’s of the cooking time, I covered the meat again with a sauce I created from the marinate.

Ingredients:

• 12 chicken breasts, cut into slices (like chicken tenders) – quantities are from memory and you made need to add to the proportions
• bunch of Rosemary sprigs
• 2 cups olive oil
• 6 cloves of garlic, diced
• 1/2 cup of lemon juice
• 2 tbsp oregano
• salt & pepper to taste
• 2 cup chicken stock

Directions:

Combine all ingredients except the chicken stock in a bowl or a freezer bag mixing well.  Add the chicken and refrigerate over night.  Save the marinate and place the chicken on a BBQ grill and grill for 6 – 8 minutes per side.  Finish in a 275 degree oven for 30 minutes.  Meanwhile, take the marinate and place in a sauce pan on high heat and bring to a boil.  Let reduce by a 1/4 and add the chicken stock.  Keep at a roiling bowl and let reduce by roughly half.  Take the chicken out of the oven with 10 minutes of cooking time remaining and pour the reduction over the chicken.  Remove from oven and let rest for 5 – 10 minutes.  Enjoy!