Ingredients
Units
Scale
- 2 lbs. boneless chicken breast tenderloins, sliced
For the Marinade:
- 2 - 3 tbs. fresh Italian parsley, chopped
- 4 - 5 fresh basil leaves, chopped
- Juice of 1 lemon (about 4 tablespoons)
- 4 tbs. olive oil
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. coarse black pepper
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/5 cup fresh grated Parmesan or Romano cheese
For Garnish:
- 2 scallions, chopped
- Fresh Romaine lettuce leaves
- Red onion, sliced thin
- Crumbled feta cheese
- Calamata olives
Instructions
- Place the chicken in a zip-lock bag.
- Place the ingredients for the marinade in the bag and gently massage the chicken.
- Place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron frying pan and place the chicken pieces in the hot dry pan.
- Let the chicken get a nice golden char on all sides. This should take about 3 - 4 minutes per side, or until the internal temperature reaches 165 degrees F. until the chicken is cooked through and the juices run clear.
- Serve the chicken over Romaine lettuce with sliced red onion, calamata olives, and crumbled feta cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
