Wednesday, October 8, 2008

Lebanese Chicken

This recipe, from my friend Jennifer, is a classic around our house, it tastes good all the time and with many different side dishes. And I like that it doesn't have to be grilled.-Sarah

1/4 cup olive oil
1/4 cup fresh lemon juice
1 t. salt
1 t. oregano
1/2 t. pepper
1/4 t. cinnamon
2 1/2 pounds chicken tenders (or breasts cut into strips)

Place chicken in 2 lightly greased 9x13 pans. Mix marinade ingredients and pour over chicken, bake uncovered at 425 degrees for 30 minutes.

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