Chicken rosemary #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breast halves; boned | |
| 1 | Bottle (18-oz) Wishbone Italian salad dressing | |
| ½ | cup | Dry vermouth or white wine |
| ¼ | cup | Soy sauce |
| ¼ | cup | (heaping) brown sugar |
| 2 | teaspoons | Rosemary |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
Directions
Place chicken breasts in a deep bowl. Mix remaining ingredients together, stirring well. Pour marinade over chicken, arranging chicken so that all pieces are covered. Cover bowl and refrigerate 8 hours or overnight. (If shallow dish has been used to marinate, turn chicken several times during 8 hours.) Cook chicken over charcoal fire. Brush with marinade during cooking. Cook until done. Yield: 8 servings.
ROBYN DICKEY
MARINATE 8 HOURS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .