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. )
Go To Previous Page
|