Lemon Oregano Chicken

Broil or sauté an assortment of red, green and yellow bell pepper strips to serve alongside the chicken, and complete the main course with orzo pasta tossed with olive oil. Baklava from the bakery and strong coffee finish this Greek-themed meal.1 large lemon
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon ground pepper
2 large garlic cloves
1/2 teaspoon salt
2 chicken breast halves with skin and bones
1 tablespoon olive oil
1/2 cup plain yogurt

Grate 1 1/2 teaspoons peel from lemon.
Cut lemon in half.
Cut 2 slices from 1 half; reserve slices.
Squeeze enough juice from remaining half to measure 1 teaspoon.
Place peel into small bowl.
Add 2 tablespoons parsley, oregano and pepper.
Place garlic on cutting board.
Sprinkle 1/2 teaspoon salt over garlic and chop garlic very finely.
Add garlic mixture to seasonings in small bowl.
Run fingers between chicken and skin to loosen skin (do not remove skin).
Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast.
Rub outside of chicken with oil; season with salt and pepper.

For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.

Preheat broiler or prepare barbecue (medium-high heat).
Broil chicken until cooked through, about 12 minutes per side.
Arrange chicken on plates.
Garnish with lemon slices and remaining 1 tablespoon parsley.
Serve with yogurt sauce.

2 Servings; Can be doubled.