Tuesday, January 19, 2010

Oregano Chicken

This is a recipe I found a long time ago when I was perusing grocery store websites for recipes. That's where I found that crunchy chicken my nephew liked. Since we're eating out of the freezer this week, I remembered this recipe, dug it out, and tried it again.

There isn't anything different from the original recipe except I cut the ingredients to accomodate only two giant chicken breasts. Click the link below and see for yourself.

Oregano Chicken

1/8 c butter, melted
1/8 c lemon juice
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp dried oregano
1/2 tsp garlic powder
2 giant or 3 regular-sized skinless, boneless chicken breast halves

Preheat oven to 375°F.

Combine the melted butter, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.

Place chicken in an ungreased 7x11" baking dish.

Pour the butter/oregano mixture over the chicken.

Bake in the preheated oven for 15 minutes. Baste juices over the chicken.

Bake for an additional 15 minutes.

Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

While it won't win an award, it is good, simple, relatively quick, and calls for stuff we always have, making for a decent weekday meal.

Estimating cost:
  • chicken breasts: $1.97/lb = $3.94
  • other ingredients: generously, $1
Total: $4.94, though I bet it's less than that.  We'll roll with it anyway, making each serving about $1.65.

We didn't do rice, but had red smashed potatoes and Brown Sugar Glazed Carrots with the chicken instead.