| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | lb | Boneless chicken breasts; cut into 1-inch strips, skin removed |
| 2 | Tablepoons plus 2 teaspoons vegetable oil | |
| 1/4 | ts | Pepper |
| 3 | tb | Grated Parmesan cheese |
| 1 | tb | Dried parsley flakes |
| 1/8 | ts | Garlic powder |
| 1/4 | ts | Salt |
| 1 | ts | Dried oregano |
| 3 | tb | Lemon juice |
| 2 | tb | Worcestershire sauce |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
Combine chicken with remaining ingredients in a shallow bowl. Marinate in the refrigerator for several hours (I do it overnight). Preheat broiler. Remove chicken from marinade and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside, about 15 minutes. Heat marinade in small saucepan. Pour over the chicken. Toss and serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JordanzMom@aol.com on Aug 26, 1997
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