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Wednesday, February 6, 2013

Spanish Chicken


I nagged Adam several times before he left to remember to eat carefully because of his cholesterol.  I know he'll be careful, but I also know he won't be eating lentils and rice either.  Nonetheless, since chicken is one of his favorites, I decided to indulge him with this dish for the last supper we ate together.  Yes, the last supper!

Marinating the chicken overnight is a must, don't skip this step!  I served this with an amazing rice pilaf and some roasted veggies (recipes to come).

2 lbs boneless, skinless chicken breasts
1/2 cup red wine vinegar
Zest and juice of 2 navel oranges
1/2 cup Spanish olives, pitted and sliced
3-4 cloves garlic
2 tsp paprika
1 tsp dried oregano
Salt and pepper, to taste