Poultry

Herb-Marinated Chicken Tom & Kari

This is a great dish for company, since you can have it prepared ahead of time, except for the broiling.

2 & 1/2 pounds boneless, skinless chicken breasts
1/2 cup white wine
2 tablespoons olive oil
1 tablespoon vinegar
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon onion salt
2 cloves garlic, minced

Rinse chicken and pat dry. Place in a heavy plastic bag set into a large mixing bowl. For marinade, in a bowl combine wine, oil, vinegar, basil, oregano, onion salt and garlic. Pour over chicken in bag. Close bag and turn chicken to coat well. Marinate for 5 to 24 hours in the refrigerator, turning bag occasionally.

Drain chicken, reserving marinade. Place the chicken on the unheated rack of a broiler pan. Brush with some of the marinade. Broil 4-5 inches from the heat, about 20 minutes or until lightly browned, brushing often with marinade. Turn chicken and broil for 5 - 15 minutes more or until tender and no longer pink. (As with any marinade that meat/poultry has been resting in, do not brush on during last 15 minutes of cooking time to avoid contamination. )



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