Ingredients2 boneless, skinless chicken breast halves
1⁄2 oz. white wine
2/3 tablespoon extra-virgin olive or canola oil
1/3 tablespoon white vinegar
2/3 teaspoon dried crushed basil
1/3 teaspoon dried crushed oregano or tarragon
dash onion powder
2/3 cloves garlic, minced
Instructions
Set a heavy zip-top food-storage bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5–24 hours in the refrigerator, turning occasionally.
Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4"–5" from the heat for about 20 minutes or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5–15 minutes more, until the chicken is tender and no longer
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