Grilled Chicken with Lemon,Herb Garlic Butter on Mesclune Baby Spinach Greens

Chick Pea Fritters (Revithokeftedes)

INGREDIENTS

·       1 cup chick peas

·       ¼ cup onions, chopped

·       Salt,

·       Pepper

·       Parsley,

·       Dill,

·       Oregano

·       1 smashed tomato

·       Dry breadcrumb

·       Flour for binding the mixture and for coating

·       Some crumbled feta cheese or any grated cheese (optional)

·       1 egg

·       Veggie Oil for frying

METHOD
Drain chick peas and mash with a mixer. Place in a bowl and add chopped onion, mashed tomato, breadcrumb, finely chopped parsley, dill, oregano, salt and pepper. Add cheese, beaten eggs and a little flour to bind. Mix well, form into small balls and coat in flour. Fry in hot oil until golden brown.

Serve with Tzatziki   Sauce

Lemon Garlic Herb Butter

• 4 tablespoons unsalted butter, softened
• 1 teaspoon grated lemon zest
• 2 teaspoons finely chopped parsley
• 2 teaspoons finely chopped thyme
• 1 small clove garlic, finely chopped
• 1/4 teaspoon salt
• Freshly ground black pepper
• Procedure:
• Combine all ingredients in a small bowl with black pepper to taste. Beat lightly with a fork. Let stand at room temperature for 15 minutes and up to 2 hours to let the flavors meld. Chill in refrigerator until firm. Butter can be covered tightly and refrigerated for up to a week. Slice pats of chilled butter and serve over dishes as desired.
• Chicken Breast Marinade
•  5 oz chix breasts washed and trimmed
• TT Extra Virgin Olive Oil
• TT Red wine Vinegar
• TT Juice of 1 lemon
• TT Salt & Pepper
• Mix and let marinade over night in refrigerator, grill prior to serving on salad
• Place Sliced grilled chicken on top of greens and heat herb butter and pour onto chicken, finish with fresh parsley and Lemon Juice!!!
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