1 1/2 cups olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried marjoram
salt to taste
ground black pepper to taste
2 pounds skinless, boneless chicken breast halves
2/3 cup olive oil
2 tablespoons Italian-style seasoning
In a large bowl, mix olive oil, garlic, oregano, lemon juice, basil, oregano, marjoram, salt and pepper. Cover and refrigerate on Sunday afternoon.
Preheat oven broiler.
Separate chicken into 1/4 to 1/3 pieces and serve over a bed of lettuce or under a plate. Cover with plastic wrap and broil 1 1/2 to 2 minutes in the preheated oven. Remove from oven and let cool.
Preheat oven broiler.
Remove chicken from marinade and wrap in plastic wrap. Arrange chicken on lettuce, leaving about 1 inch strip of plastic wrap on the bottom. Cut plastic wrap and strips of lettuce into long strips. Place a strip of lettuce on bottom of an 8 inch pie plate. Cover with chicken lengthwise and roll up. Place under rack in a roasting tray.
Heat olive oil in a large skillet over medium heat. Saute chicken until golden brown. Remove chicken pieces and place in a single layer on the prepared plate. Broil 1 or 2 pieces at a time until golden. Repeat with remaining chicken pieces, lettuce, chicken strips of plastic wrap and slices of pepper. Broil until chicken is cooked through, about 30 minutes.
Remove foil and foil from chicken. Fry slices of pepper, oregano, marinade, garlic powder and salt in a skillet over medium heat.
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