Oregano Chicken

By AnneS

Ingredients

• 6 small boneless, skinless chicken breast halves (2 1/4 pounds total)
• 1 cup coarsely chopped fresh oregano leaves
• 4 scallions, trimmed and thinly sliced
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons freshly cracked black pepper
• 3/4 teaspoon salt

Preparation

Step 1

Place chicken breast halves between 2 sheets of plastic or waxed paper. Using a mallet or heavy pan, pound meat until its 3/4" thick.

Place chicken in a shallow dish. In a small bowl, whisk oregano, scallions, vinegar, oil, pepper and salt. Pour mixture over chicken and flip to coat both sides. Cover and chill about 2 hours, turning once.

Heat B-B-Q; one side to high, the other side to low. Spray grills with Pam.

Remove chicken from the marinade, reserving marinade. Place chicken on hottest part of the grill. Cook 6 minutes, turning once. Move chicken to the cooler side of the grill and cook 6 minutes, turning once.

Pour marinade into small saucepan and place on hottest part of the grill. Bring to a boil for about 5 minutes.

Arrange chicken breasts on serving plate, drizzle with warm marinade, and serve.