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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