Herb marinated chicken breasts

Yield: 4 Servings

Measure Ingredient
6 Boneless; skinless chicken breast halves, split
¼ cup Olive oil
1 teaspoon Minced garlic
1 teaspoon Each chopped fresh basil; rosemary parsley, and dill
Salt
Freshly ground black pepper; (we prefer white pepper)

Preparation Time: Easy and short Servings: 4-6

Excerpted From: North Shore Recipe Collection (North of Chicago, IL) Contributed to Book From: Foodstuffs (Gourmet Take-Out Store in Glencoe, IL)

In a bowl, mix olive oil with garlic, herbs and a pinch of salt and pepper.

Add chicken and cover with marinade. Cover and refrigerate at least 24 hours. Remove from marinade and grill over hot coals 8-10 minutes or until firm to touch..

These are also delicious baked in a preheated 475 degree oven. Remove from marinae and bake uncovered 15-20 minutes until cooked through.

Posted to JEWISH-FOOD digest by Jerome Emer <j.emer@...> on May 28, 1998

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