| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Course -, Chicken | 8 | Servings | |
INGREDIENTS
| 3/4 | c | Fresh lemon juice |
| 3/4 | c | Dry white wine |
| 6 | tb | Olive oil |
| 4 1/2 | tb | Mild chili powder |
| 9 | Cloves garlic; chopped | |
| 3 | Shallots; chopped | |
| 2 | tb | Soy sauce |
| 2 | tb | Honey |
| 1 1/2 | tb | Fresh oregano leaves (or 1 1/2 teaspoons dried) |
| 8 | lg | Chicken breasts halves, boneless with skin oregano sprigs; optional |
INSTRUCTIONS
Puree first 9 ingredients in blender or food processor until smooth. Using a meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2" thickness. Place chicken in 13" x 9" x 2" glass baking dish. Pour marinade over and turn to coat. Cover & refrigerate overnight. Prepare barbecue to medium high or preheat broiler. Drain marinade into a small suacepan. Boil for 5 minutes. Season chicken with salt & pepper. Grill or broil chicken until cooked through, about 5 minutes per side. Brush some marinade over chicken. Transfer to a platter. Garnish with oregano springs. Serve with remaining marinade. Posted to FOODWINE Digest 12 October 96 Date: Sun, 13 Oct 1996 09:16:17 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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