Week 2: Greek Bone-In Chicken Breasts

This weeks menu is and recipe for Greek Bone-In Chicken Breasts:

Greek Bone-In Chicken Breasts
Sloppy Joe's
Baked Ziti
Breakfast
Carry-In Pizza
Beef Stew
Seafood

Seafood this week is fish sticks and breaded clams. It's my birthday weekend and since Rob and I are going out to dinner, the kids will have fish sticks for dinner that night. Carry-In Pizza is going to be sandwiches and pizza from Rocky's here in Beavercreek.

The bone-in chicken breasts are going into the oven this week for my family. We try to use our grill as much as possible, but with a bit more snow coming, it might not make it out there. You can grill or bake these chicken breasts.

Greek Bone-In Chicken Breasts Serves 4 - 6

Wet Rub for Chicken:
1/4 c. fresh oregano leaves
2T. chopped fresh rosemary
3 T. olive oil
1 T. fresh lemon juice
2 t. salt
2 t. grated lemon rind
4 garlic cloves, minced

4 - 6 bone-in chicken breasts
9 x 13" baking dish

1. Prepare the rub just before cooking. Wet rub's tend to dull quickly, so they are not good for a make ahead. This is NOT a marinade.

2. Remove the skin from chicken breasts.

3. Place oregano and remaining ingredients in a mini food processor; process until finely chopped.

4. Place chicken in a 9 x 13 pan, lined with foil. Brush or pour rub onto chicken. Allow to sit for 10 minutes. Either heat oven to 350 degrees and bake for 45 minutes (or until juices inside chicken run clear) or place foil and chicken onto grill and cook until juices run clear.