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Lemon Oregano Chicken Baguette With

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts, butterflied
1 lemon, peeled and chopped
2 garlic cloves, crushed
1 tablespoon dried oregano
2 tablespoons olive oil
1/2 teaspoon black pepper
1 baguette
1 tomatoes, sliced
crisp salad leaves
salt & freshly ground black pepper
1 cup mayonnaise
1 head garlic
3 - 4 tablespoons olive oil

Nutritional information

1289.7
Calories
400 g
Calories From Fat
44.5 g
Total Fat
7.2 g
Saturated Fat
90.8 mg
Cholesterol
1873.1 mg
Sodium
167.2 g
Carbs
7.7 g
Dietary Fiber
11.7 g
Sugars
57.2 g
Protein
453g
Serving Size

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Lemon Oregano Chicken Baguette With

Features:
    Cuisine:

    This is a meal by itself. To butterfly the chicken breast, place the breast flat onto a work surface, and with one hand on top to hold it in place, slice through the middle horizontally to cut almost in half and open out flat. To peel and chop a lemon, cut a slice from the top and the bottom of the fruit. Cut away the rind, pith and skin, working from top to bottom, following the curve of the fruit. Slice the peeled fruit crosswise into 1/4 inch slices and then stack and chop the slices finely. Please note, cooking time indicated includes marinating time and roasting time of garlic for garlic mayo.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise, This is a meal by itself To butterfly the chicken breast, place the breast flat onto a work surface, and with one hand on top to hold it in place, slice through the middle horizontally to cut almost in half and open out flat To peel and chop a lemon, cut a slice from the top and the bottom of the fruit Cut away the rind, pith and skin, working from top to bottom, following the curve of the fruit Slice the peeled fruit crosswise into 1/4 inch slices and then stack and chop the slices finely Please note, cooking time indicated includes marinating time and roasting time of garlic for garlic mayo , Too, too yummy! Since I cut the recipe to serve one, used some of my preserved lemons, after rinsing with water So I didn’t use any other salt This was outstanding in every way I did use a little more garlic (personal preference) and a lot of pepper Thnx for posting such a winning recipe


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    Steps

    1
    Done

    To Make the Garlic Mayo, Slice Off the Top of Garlic (the Pointy Ends) Cutting Through the Cloves (leaving the Skin On).

    2
    Done

    Pre-Heat Oven to Gas Mark 2/300f/150c.

    3
    Done

    Place the Garlic Cut-Side Up Into an Oven Tray and Drizzle Over With Olive Oil and Sprinkle With Salt and Pepper.

    4
    Done

    Roast Garlic Head For 1 Hour Until Completely Soft.

    5
    Done

    Leave to Cool Then Squeeze Out the Cloves and Mash Until Smooth and Then Whisk Into the Mayonnaise.

    6
    Done

    Toss the Butterflied Chicken Breasts With Chopped Lemon, Garlic, Oregano, Oil and Pepper.

    7
    Done

    Cover and Refrigerate For 20 Minutes (can Marinate Chicken Upto 2 Hours in Advance Turning in the Marinade Every 20 Minutes).

    8
    Done

    Pre-Heat the Grill to Medium-Hot, For Outdoors Medium-Hot Coals.

    9
    Done

    Grill Chicken For About 4-5 Minutes on Each Side Basting With Any Remaining Marinade Until the Chicken Is Opaque With No Trace of Pink.

    10
    Done

    Cut Baguette Into 4 Equal-Sized Pieces.

    11
    Done

    Split and Toast on the Cut Side Until Just Crisp For About 1 Minute.

    12
    Done

    Fill Baguette With Chicken, Tomatoes, Salad Leaves, Season With Salt and Pepper If You Wish and Drizzle Garlic Mayo on Top.

    13
    Done

    Serve Warm.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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