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| Chicken Breasts Apollo
3/4 cup of chopped chives
1/2 cup of water
3 tablespoons of fresh lemon juice
2 1/2 tablespoons of teriyaki sauce
2 tablespoons of olive oil
3/4 teaspoon of dried oregano
3/4 teaspoon of black pepper
4 large boneless, skinless chicken breasts halves
In a medium bowl combine the chives, water, lemon juice, teriyaki sauce, 1 tablespoon of olive oil, oregano, and black pepper. Stir well. Pour 1/4 cup of the chive mixture into a 1 cup glass measure and set aside. Put the remaining mixture and the chicken breasts in a large heavy duty plastic zip top bag. Marinate in refrigerator for 20 minutes. Preheat broiler. Remove the chicken from the bag and discard the marinade. Place the chicken in a shallow roasting pan that has been coated with the remaining tablespoon of olive oil. Broil 7 minutes per side. Remove chicken and let stand for 10 minutes. Carve diagonally across the grain into thin slices. Set aside, and keep warm. In a small skillet over high heat, heat the reserved 1/4 cup of the chive mixture thoroughly, about 1 minute. Pour over the chicken slices and serve immediately. Serves 6
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Chicken Cookbooks
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