Yield: 6 Servings
|6||Whole chicken breasts|
|½ cup||Roditis wine|
|½ cup||Olive oil|
|¼ cup||Freshly squeezed lemon juice|
|2 tablespoons||Dried oregano|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried basil|
Rinse chicken and pat dry. In a large bowl, combine wine, oil, lemon juice, herbs, salt and pepper. Add chicken breasts, cover and marinate overnight.
Cook on an outdoor grill, basting occasionally with remaining marinade.
This can also be baked in a 350 F. oven for one hour, basting several times. Serve with a Greek salad and a loaf of crust bread. Serves 6. MC formatting by bobbi744@...
NOTES : Bobbie's notes: I also used the marnade to marinate some Portobella mushrooms for a vegetarian in our party. I substituted Greek Retzina wine for the roditis. Everyone said it was the moist and delicious.
Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 24, 1998