Greek Citrus Chicken
Makes 4 servings
  • 4 boneless skinless chicken breasts
  • ⅓ cup olive oil
  • 1⅓ cups orange juice, divided
  • 1 tablespoon Greek Seasoning (recipe follows)
  • 2 teaspoons salt
  • Pinch ground black pepper
  • 2 cloves garlic, minced
  • ¾ cup oil-packed sun-dried tomatoes, drained
  1. To a large resealable plastic bag, add chicken, oil, ⅓ cup orange juice, Greek Seasoning, salt, pepper, and garlic. Seal tightly, and squeeze bag all over to coat chicken. Refrigerate for at least 2 hours or overnight.
  2. Heat an oiled grill pan over high heat. Remove chicken, discarding marinade. Place chicken on hot grill, and reduce heat to medium-low. Cook for 6 to 7 minutes on one side. Turn chicken, and cook until a meat thermometer registers 165°, 6 to 7 minutes more. Place chicken on a serving platter, and cover with foil to keep warm.
  3. In a small saucepan, bring tomatoes and remaining 1 cup orange juice to a simmer over medium heat. Simmer for 2 minutes. Pour sauce over chicken. Return chicken to skillet, spooning sauce over top. Cook for 1 minute. Place on platter, and let rest for 2 to 3 minutes before serving.
Recipe by Southern Lady Magazine at