My husband and I love cooking ethnic – or ethnic inspired – dishes at home. Sometimes we’ll come up with ethnic “Iron Chef” style menus, where we’ll pick some of the foundational ingredients of a certain cuisine, and mix and match them for all of our dinners that week. This recipe was as the result of one of those weeks!
Marinade:
1/2 cup olive oil
Juice of 1 large lemon
2 pepperoncini, stems removed
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
2 tsp finely chopped (or pressed) garlic
Pockets:
4 boneless, skinless chicken breasts
1 lemon, sliced thin
1/2 tsp oregano
4 pepperoncini, thinly sliced
1/2 cup sliced green olives
1/2 cup sliced black olives
Heavy Duty Foil
Add all marinade ingredients to a blender or food processor, process till well blended, and pepperoncini is finely chopped.
Marinate chicken for at least an hour, or overnight. I like to put all 4 chicken breasts into a gallon sized zipper bag, pour the marinade over it, mush it around a bit and call it a day.
About 30 minutes before you plan to serve the meal, heat up your grill, and assemble the pouches. For each pouch:
Grab a large piece of foil. Place 1 slice of lemon in the middle, and 1 chicken breast on top of the lemon. Sprinkle a small pinch of oregano on top, then arrange 1/4 of the pepperoncini and olives on top.
Fold the sides of the foil in and up. Holding the top edges together, roll the long sides together. Roll the edges of the newly formed tube together and inward, to form a sealed pouch.
Cook pouches in closed grill, about 20-30 minutes or until chicken is cooked completely through. Actual cook time will depend on your grill, and the thickness of your chicken.
