| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Chicken, Greek, Main dishes, Marinades, Wine |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole chicken breasts |
| 1/2 |
c |
Roditis wine |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 2 |
tb |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
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@sojourn.com
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@sojourn.com> on
Apr 24, 1998
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